Boiled whisky fruit cake | Women's Weekly Food
This recipe is an updated version of an old favourite cake dating back to the 1960s. Store in the fridge, well-sealed, then cut while it’s cold: it soon comes t
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 1 1/2 cup (250g) raisins
- 1 1/2 cup (210g) dried seeded dates
- 1 1/2 cup (250g) seeded prunes
- 1 1/2 cup (250g) sultanas
- 1/3 cup (70g) red glacé cherries, quartered
- 1/3 cup (55g) mixed peel
- 2 tablespoons caster sugar
- 30 grams butter
- 1/2 cup (125ml) whisky
- 250 grams butter, chopped, extra
- 1 cup (220g) firmly packed dark brown sugar
- 1/2 teaspoon bicarbonate of soda
- 1/2 cup (70g) slivered almonds
- 2 cups (300g) plain flour
- 2 teaspoons mixed spice
- 5 eggs
- 1/4 cup (60ml) whisky, extra
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