Single malt whisky fruitcake

This is an adult cake with a knock 'em out effect and will have your friends asking you for the recipe. For best results, insist on quality brandy and rum and do not skimp on the quantity.

Serves 6-8 Prep time 15 minutes
Cook time 1 hour 20 minutes

macerated fruits
1.2kg raisins and blackcurrants
1.05kg sultanas
150g glacé cherries
300g mixed candied peel
375ml single malt whisky
375ml rum
375ml beer
375ml red wine

butter base
675g unsalted butter, at room temperature
675g fine brown sugar
12 fresh eggs

flour base
675g plain flour
1½ tsp salt
¾ tsp freshly grated nutmeg
½ tsp allspice

dry base
150g toasted nuts, roughly chopped
zest of 3 oranges
zest of 3 lemons

• Combine all macerated fruit ingredients into an empty bottle. For best results, marinate fruits for up to three weeks so that they can soak up the liquor. If time does not permit, pour the fruits and liquor into a pot and bring them to the boil. Set aside once the liquor has evaporated.
• Place the ingredients for the butter base into a mixer and beat to form fluffy peaks.
• Sift the ingredients for the flour base and fold into the butter base mixture. Next, fold in ingredients for the dry base. Finally, fold in the macerated fruits.
• Pour the mixture into a baking tray. Bake in an oven at 160°C for 55 minutes. Then cover the tray with silver foil (shiny side on top to reflect heat away) and bake for another 25 minutes.
• Insert a satay stick into the cake. If it comes out clean, it is ready. Invert cake onto rack to cool. Serve.

SHARE