Irish Whiskey Cake
|Glace cherries||4 Ounce (115 Gram / 2/3 Cup)|
|Dark muscovado sugar||6 Ounce (175 Gram / 1 Cup)|
|Sultanas||4 Ounce (115 Gram / 2/3 Cup)|
|Raisins||4 Ounce (115 Gram / 2/3 Cup)|
|Currants||4 Ounce (115 Gram / 1/2 Cup)|
|Tea||1⁄2 Pint (300 Milliliter / 1 1/2 Cups, Cold)|
|Self raising flour||10 Ounce, sifted (300 Gram / 2 1/2 Cups)|
|Irish whiskey||45 Milliliter (3 Tablespoon)|
1. Mix the cherries, sugar, dried fruit and tea in a large bowl. Leave to soak overnight until all the tea has been absorbed into the fruit.
2. Preheat the oven to 180°C/350°F/ Gas 4. Grease and line a 1 kg / 2 1/4 lb loaf tin. Add the flour, then the egg to the fruit mixture and beat thoroughly until well mixed.
3. Pour the mixture into the prepared tin and bake for 1 1/2 hours or until a skewer inserted into the centre of the cake comes out clean.
4. Prick the top of the cake with a skewer and drizzle over the whiskey while the cake is still hot. Allow to stand for about 5 minutes, then remove from the tin and cool on a wire rack.