Irish whiskey cake

PUBLISHED: 14:10 14 February 2008 | UPDATED: 15:40 11 May 2010

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

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


If you value what this story gives you, please consider supporting the Royston Crow. Click the link in the orange box above for details.

Become a supporter

This newspaper has been a central part of community life for many years. Our industry faces testing times, which is why we're asking for your support. Every contribution will help us continue to produce local journalism that makes a measurable difference to our community.

Latest from the Royston Crow