BOILED WHISKY FRUIT CAKE:

INGREDIANTS:

RAISINS - 250 GM
DRIED SEEDED DATES - 210 GM
SEEDED PRUNES -250 GM
SULTANAS -250 GM
RED GLACE CHERRIES,QUARTERED - 70 GM
MIXED PEEL -55 GM
CASTER SUGAR --2 TABLESPOON
BUTTER -30 GM
WHISKY -125 ML
BUTTER ,CHOPPED,EXTRA -250 GM
FIRMLY PACKED DARK BROWN SUGAR -220 GM
BICARBONATE OF SODA -1/2 TEASPOON
SLIVERED ALMONDS -70 GM
PLAIN FLOUR -300 GM
MIXED SPICE - 2TEASPOONS
EGGS -5
WHISKY ,EXTRA -60 ML

METHOD:

CHOP RAISINS,DATES AND PRUNES THE SAME SIZE AS THE SULTANAS;COMBINE IN LARGE BOWL WITH SULTANAS,CHERRIES AND PEEL.

PLACE CASTER SUGAR IN LARGE HEAVY –BASED SAUCEPAN OVER MEDIUM HEAT;TURN PAN OCCASIONALLY UNTIL SUGAR IS MELTED.ADD BUTTER AND WHISKY;STIR OVER LOW HEAT UNTIL SMOOTH.

ADD EXTRA BUTTER,BROWN SUGAR AND FRUIT TO PAN.STIR OVER HEAT UNTIL BUTTER MELTS;BRING TO A BOIL.REMOVE FROM HEAT;STIR IN SODA.TRANSFER TO LARGE BOWL,COVER;STAND OVERNIGHT AT ROOM TEMPERATURE.
PREHEAT OVEN TO SLOW[150C/130C FAN FORCED].GREASE DEEP 19 CM-SQUARE CAKE PAN;LINE BASE AND SIDES WITH 2 LAYERS OF BROWN PAPER THEN BAKING PAPER,EXTENDING PAPER 5 CM OVER SIDES.

ADD NUTS,SIFTED FLOUR AND SPICE,AND EGGS TO FRUIT MIXTURE;STIR UNTIL WELL COMBINED.

SPOON MIXTURE INTO CORNERS OF PAN THEN SPREAD REMAINING MIXTURE INTO PAN.DROP PAN FROM HEIGHT OF ABOUT 15 CM ONTO BENCH TO SETTLE MIXTURE INTO PAN AND TO BREAK ANY LARGE AIR BUBBLES;LEVEL SURFACE OF CAKE WITH WET SPATULA.

BAKE CAKE ABOUT 3 HOURS.

BRUSH HOT CAKE WITH EXTRA WHISKY.COVER HOT CAKE TIGHTLY WITH FOIL;COOL IN PAN.