|Raisins||2⁄3 Cup (10.67 tbs)|
|Whiskey||1⁄4 Cup (4 tbs)|
|Chopped candied peel||2⁄3 Cup (10.67 tbs)|
|Orange||1 , grated rind|
|Butter||3⁄4 Cup (12 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Flour||1 Cup (16 tbs)|
|Self rising flour||1 Cup (16 tbs)|
|Ground cinnamon||1⁄4 Teaspoon|
Preheat the oven to 350°.
Soak the raisins in the whiskey.
Add the candied peel to the raisins with the orange rind.
Mix well and leave to soak for 10 minutes.
Cream the butter with the sugar till pale and fluffy.
Beat the eggs and add, a little at a time, to the creamed mixture, beating well between each addition.
Sift the flours and cinnamon over, add the fruit and soaking liquid and fold into the mixture with a metal spoon.
Spread the mixture in a greased and lined 8 inch round deep cake pan, smooth the surface and make a slight hollow in the center.
Bake for 1 1/4 - 1 1/2 hours till a skewer inserted in the cake comes out clean.
Allow to cool slightly in the pan, then transfer to a wire rack and leave to cool completely.