WHISKY CAKE

400g mixed dried fruit and glace cherries

175g butter, softened

200g soft brown sugar

3 large eggs

2 tsp baking powder

250g plain flour

1/2 tsp nutmeg, grated

50g flaked almonds

1 tbsp lemon juice

190ml whisky (split into 120ml and 75ml)

Juice of one orange

Method

Grease and line a 23cm deep-sided spring-form cake tin and preheat the oven to 150C fan/350C/gas 3.

Simmer the fried fruit, cherries, orange juice and 120ml whisky in a saucepan for five minutes.

Remove from the heat, stir in the butter until melted, then mix in the brown sugar, remaining 75ml whisky and beaten eggs.

Fold in the sifted flour, baking powder, and flaked almonds. 

Pour the mixture into the prepared cake tin and bake in the preheated oven for 60 to 70 mins until a skewer inserted in the middle comes out clean.

* Delicious served with a slice of Wensleydale cheese