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Spiced whisky fruitcake
Spiced whisky fruitcake
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Prep Time:
30 minutes
Cook Time:
165 minutes
Total Time:
195 minutes
Fruit and spice cake that can be prepped 6 months before Christmas and frozen.
Ingredients:
  • 4 eggs
  • 350g dried pitted dates
  • 200g pitted prunes
  • 300g raisins
  • 200g sultanas
  • 250ml (1 cup) whisky
  • 250g butter, at room temperature
  • 200g (1 cup, firmly packed) dark brown sugar
  • 60ml (1/4 cup) treacle
  • 1 tsp finely grated orange rind
  • 375g (2 1/2 cups) plain flour
  • 20.00 ml ground cardamom
  • 7.50 gm ground cinnamon
  • 3.75 gm ground nutmeg
  • 100g pkt slivered almonds, toasted
  • 120g pkt whole blanched almonds
  • 40.00 ml whisky, extra
Instructions:
  • Cut the dates and prunes into 1cm pieces using kitchen scissors. Combine them with the raisins, sultanas, and whisky in a large glass or ceramic bowl. Cover and let sit for 4 hours, stirring occasionally to macerate.
  • Preheat the oven to 160°C. Line a 22cm round cake pan with three layers of non-stick baking paper, ensuring the paper extends 5cm above the edge of the pan for easy removal.
  • In a bowl, beat together the butter, sugar, treacle, and orange rind using an electric beater until light and creamy. Add the eggs one at a time, beating well after each addition. Mix in the flour, cardamom, cinnamon, and nutmeg until combined. Gently fold in the fruit mixture and slivered almonds.
  • Pour the mixture into the prepared pan, smoothing the surface. Tap the pan on the counter to remove any air bubbles. Place blanched almonds on top for decoration.
  • Wrap the pan with 3 layers of newspaper, making sure it rises slightly higher than the baking paper, and secure with kitchen string. Bake for 2 3/4-3 hours, covering with foil if needed to prevent overbrowning. Check for doneness by inserting a skewer into the centre until it comes out clean. Brush with extra whisky and let it cool completely in the pan.

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