Whisky And Drambuie Cake
Ingredients
- 2 x 500g packs luxury mixed dried fruit
- 125g pack dried mango slices, cut into 2cm (1 inch) pieces
- 125ml (4fl.oz) whisky
- 125ml (4fl.oz) Drambuie liqueur
- 3 tablespoons water
- 1/2 level teaspoon ground cinnamon
- 1/4 of a whole nutmeg, finely ground
- 1/2 level teaspoon ground mixed spice
- 50g (2oz) walnut pieces
- 25g (1oz) soft dark brown sugar
- 275g (9oz) self-raising flour
- 275g (9oz) demerara sugar
- 275g (9oz) butter, at room temperature
- 6 eggs, size 3
- 1 heaped tablespoon apricot jam, sieved
- 2 tablespoons whisky or brandy
- 100g pack pecan nuts lightly toasted
- 100 pack whole blanched almonds, lightly toasted
Instructions
- Begin 24 hours before baking. Place the mixed fruit, mango slices,
whisky, Drambuie, water, spices, walnuts and sugar into a large saucepan.
Cover and simmer gently for 15 minutes, stirring frequently.
- Allow to cool, transfer to a bowl or plastic container and keep in the
refrigerator for 24 hours.
- Place the flour, demerara sugar, butter and eggs into a large bowl and
beat together until well blended. Stir in the fruits and syrupy juice.
- Spoon the mixture into a lightly greased 20cm (8inch) square or 23cm
(9inch) round caked tin, lined with a double thickness of greaseproof paper.
Smooth the top and bake in preheated oven 140øC, 275øF, Gas Mark 1 for 3
hours. Cover the cake with a double thickness sheet of greaseproof paper
and bake for a further 1 hour 45 minutes, or until the centre feels springy
to the touch.
- Allow to cool for 45 minutes in the tin then turn out onto a cooling
rack to cool completely. When cold, wrap in a double thickness of
greaseproof paper and foil and store in an airtight container. The cake is
best kept for 1 month before cutting or adding the topping.
- For the topping, melt together the jam and whisky or brandy. Brush
lightly over the top of the cake. Arrange the nuts on top and brush with
the remaining jam.
Store in an airtight container until required.
Cooking Time; 4 hours 45 minutes
Serves: 20
Copyright J Sainsbury plc, 1995, 1996