In fact, desserts and sweet stuff are important anywhere and everywhere in my view!
I don’t recall where I found this recipe or who gave it to me….however, it is one of my favourites. A wonderful wet, moist, juicy fruit cake.
- 1 ½ cups (250g) seeded dried dates, chopped coarsely
- 1 ¼ cups (200g) seeded prunes, chopped coarsely
- 1 ½ cups (250g) seeded raisins, chopped coarsely
- 1 cup (150g) dried currants
- ¾ cup of sultanas
- 1 large apple (200g) grated coarsely
- 1 ½ cups Irish Whiskey
- 1 ¼ cups firmly packed dark brown sugar
- 185g butter, softened
- 3 eggs, beaten lightly
- ½ cup (50g) hazelnut meal
- 1 ½ cups (225g) plain flour
- 1 teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon bicarbonate soda
25 minutes place standing time
3 hours plus cooling time
- Combine fruit and 1 cup of whiskey in large bowl, cover tightly with plastic wrap; stand at room temperature overnight.
- Preheat oven to very slow. Line deep 20cm round cake pan with two thickness of baking powder, extending paper 5cm above side of tin.
- Combine remaining whiskey and ½ cup of sugar in small saucepan. Stir over heat until sugar dissolves; bring to the boil. Remove from heat; cool syrup for 20 minutes.
- Meanwhile beat butter and remaining sugar in small bowl with electric mixer until combined (do not overbeat). Add eggs, on at a time, beating until just combined between additions. Add butter mixture to fruit mixture; stir in hazelnut meal, sifted combined dry ingredients and ½ cup of cooled syrup
- Spread mixture into prepared cake tin. Bake uncovered, in a very slow oven for 3 hours. Brush cake with reheated remaining syrup, cover with foil and cool cake in pan.