1.Make whisky caramel: place sugar in a small heavy-based pan over medium heat and let sugar melt until it is light golden brown; do not stir. Remove from heat, add butter and whisky; return to a low heat; stir until any pieces of toffee have melted, do not allow to boil.
2.Preheat oven to 150°C/300°F.
3.Line a deep 20cm (8-inch) square cake pan with one layer of brown paper, then three layers of baking paper, extending paper 5cm above sides.
4.Combine fruit and ginger with the hot whisky caramel mixture in a large heatproof bowl.
5.Beat butter in a small bowl with an electric mixer until soft; add sifted sugar, beat only until combined. Add eggs, one at a time, beating well after each addition.
6.Stir butter mixture into fruit mixture, stirring well to break up any large clumps of fruit. Stir in sifted flours until well combined.
7.Spread mixture into pan. Bake about 3½ hours or until cooked when tested. Brush hot cake with whisky. Cover hot cake with foil, wrap in a clean towel; cool in pan overnight.
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