Ingredients

• 300g/10½oz raisins
• 150g/5½oz currants
• 150g/5½oz sultanas
• 200ml/7fl oz ginger 'wine' (preferably a non-alcoholic version
• such as Glendale)
• 50ml/2fl oz whisky
• plus extra for feeding the cake
• 200g/7oz butter
• plus extra for greasing
• 200g/7oz dark brown sugar
• 4 free-range eggs
• 50g/1¾oz ground almonds
• 200g/7oz plain flour
• 1 tbsp finely chopped stem ginger
• 1 tsp mixed spice
• 2 tsp ground ginger

Directions

• Soak the raisins
• currants and sultanas in the ginger wine and whisky in a bowl overnight
• or preferably for two days.
• Preheat the oven to 160C/325F/Gas 3. Grease and line a 20cm/8in cake tin with butter and greaseproof paper.
• Beat the butter until pale and fluffy. Add the sugar and mix thoroughly.
• Add an egg and the ground almonds and some of the flour
• then alternate adding the remaining eggs and flour until all incorporated.
• Stir in the soaked fruits and extra liquid along with the stem ginger mixed spice and ground ginger. Mix well.
• Spoon the mixture into the prepared tin and bake for approximately one hour 30 minutes
• or until a wooden skewer comes out clean. (Check the cake after an hour - you may want to cover the tin with foil to prevent the cake from colouring too much.)
• Once the cake has cooled
• prick the cake all over with a skewer and feed the cake with a little whisky. The cake can be served immediately
• but for an extra rich
• moist cake repeat the feeding at least twice over a two-week period.
• Wrap the cake in baking parchment or cling film and store in a dark dry place until
• ready to serve. The cake will keep for at least six months.