Quick & Easy

Whiskey fruit cake

This festive fruit cake is easily made well in advance, which saves you valuable time when entertaining. Make your next celebration easy to prepare for and save time in the kitchen that you could be spending with friends and family.
whiskey fruit cake
3H 15M



1.Preheat oven to 150°C/300°F. Grease deep 22cm (9-inch) round cake pan; line base and side with two thicknesses of baking paper, extending paper 5cm (2-inches) above edge.
2.Coarsely chop raisins, apricots and cherries. Transfer to a large saucepan with sultanas, currants, the water, whiskey, chopped butter, sugar and soda; stir over medium heat until butter is melted and sugar dissolved. Bring to the boil; remove from heat. Transfer to a large bowl; cool to room temperature. Stir lightly beaten eggs into fruit mixture, then stir in sifted flours.
3.Spread mixture evenly into pan. Tap on bench; level top. Scatter with combined nuts, pressing in slightly. Bake cake about 2 hours 40 minutes.
4.Brush hot cake with extra whiskey. Cover hot cake with foil; cool cake in pan overnight.

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