• 1 cup water

  • 1 cup sugar

  • 225 grams butter

  • 680 grams dried fruit

  • 1 teaspoon baking soda

  • 2 eggs

  • 2 cups flour

  • essences to taste (e.g. vanilla, almond)

  • 4 tablespoons whisky

Fruit Cake with Whisky

Boil water, sugar, butter, and dried fruit in a large saucepan for 3 minutes.

Stir in baking soda until it froths. Leave overnight.

Beat eggs and add to the fruit mixture. Add flour, essences, and whisky.

Cook scant for 2 hours at 160°C.

To cook scant means just under or just at 2 hours. Might be a good idea to check this at 1 hour 45-50 mins to see if it’s done and only let it go the full 2 hours if truly needed.

Method