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
You may also want to watch:
2 tsp mixed spice
1/2 tsp bicarbonate of soda
- 1 Sir Tom Jones set for green, green grass of Newmarket Racecourses
- 2 Bassingbourn Barracks: New chapter for Army’s flagship operational training centre
- 3 Person dies after being struck by train in Cambridge
- 4 Access between platforms to be restored at Royston station
- 5 Arrests made in connection with large-scale money laundering operation
- 6 How many people in our area have been 'pinged' by NHS COVID app?
- 7 Police hunt 36-year-old wanted for harassment and restraining order breaches
- 8 What are the outstanding schools in Hertfordshire?
- 9 Thatcher returns after 30 years to repair cottage where he met his wife
- 10 Escape the crowds this summer at these places to visit in Hertfordshire
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.