Spiced Whisky fruit Cake

Ingredients

• 350g dried pitted dates
• 200g pitted prunes
• 300g raisins
• 200g sultanas
• 250ml (1 cup) whisky
• 250g butter, at room temperature
• 200g (1 cup, firmly packed) dark brown sugar
• 60ml (1/4 cup) treacle
• 1 tsp finely grated orange rind
• 4 eggs
• 375g (2 1/2 cups) plain flour
• 1 tbsp ground cardamom
• 3 tsp ground cinnamon
• 1 1/2 tsp ground nutmeg
• 100g pkt slivered almonds, toasted
• 120g pkt whole blanched almonds
• 2 tbsp whisky, extra

Direction

1. Use kitchen scissors to cut the dates and prunes into 1cm pieces. Combine the date, prune, raisins, sultanas and whisky in a large glass or ceramic bowl.
2. Cover and set aside, stirring occasionally, for 4 hours to macerate.
3. Preheat oven to 160°C. Line the base and side of a round 22cm (base measurement) cake pan with 3 layers of non-stick baking paper, allowing the side to reach 5cm above the edge of the pan.
4. Use an electric beater to beat the butter, sugar, treacle and orange rind in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition.
5.  Add the flour, cardamom, cinnamon and nutmeg. Fold to combine. Stir in fruit mixture and slivered almonds.
6. Spoon into the lined pan and smooth the surface. Tap the pan on the benchtop to settle the mixture. Arrange the blanched almonds on top.
7. Wrap outside of pan with 3 layers of newspaper, rising slightly higher than the baking paper.
8. Secure with kitchen string. Bake, covering with foil if necessary to prevent overbrowning, for 2 3/4-3 hours or until a skewer inserted into centre comes out clean.
9. Brush with the extra whisky. Set aside in the pan to cool completely.