Irish whiskey cake
275g (10oz) mixed dried fruit 225g (8oz) light brown sugar 100g (4oz) margarine 225g (8oz) plain flour, sifted 2 tsp mixed spice 1/2 tsp bicarbonate of soda 1 1/2 tsp ground ginger 2 large eggs, beaten 50ml (2 fl oz) Irish whiskey Pre-heat the oven to Gas
275g (10oz) mixed dried fruit
225g (8oz) light brown sugar
100g (4oz) margarine
225g (8oz) plain flour, sifted
2 tsp mixed spice
1/2 tsp bicarbonate of soda
Most Read
- 1 Trial begins for killer accused of murdering wife
- 2 Time-lapse video: Nightingale surge hub build at Lister Hospital
- 3 Women trapped in vehicle after A10 crash
- 4 8,000 homes plan criticised over ‘hidden green belt destruction’
- 5 Aldi chocolate and yoghurts containing metal among recent recalled products
- 6 Downing Street and its South Cambs connections
- 7 Two North Herts councillors sent council tax summons
- 8 Supermarkets issue urgent product recall after salmonella found in products
- 9 EastEnders' Adam Woodyatt and Laurie Brett reunited on stage in Looking Good Dead at Cambridge Arts Theatre
- 10 'Simply amazing' - dad's life saved by air ambulance after mystery seizure
1 1/2 tsp ground ginger
2 large eggs, beaten
50ml (2 fl oz) Irish whiskey
Pre-heat the oven to Gas Mark 3, 160 deg C, 325 deg F.
Grease and line a 900g (2lb) loaf tin.
Put the mixed fruit, sugar and margarine in a pan with 8 fl oz cold water and bring to the boil, stirring occasionally. Remove from the heat and leave to cool for a few minutes.
Add a little of the flour, the mixed spice, bicarbonate of soda and the ground ginger. Mix well and leave to stand until cool.
Beat the eggs well and add to the mixture with the whiskey and remaining flour, then mix well and pour into the tin. Bake for 11/2 to 13/4 hours until a skewer inserted into the middle of the cake comes out clean. Remove from the oven and turn out on to a wire rack to cool.
JUDY BROADWAY
