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Categories:
dates raisins prunes currants golden raisins apple Irish whiskey light brown sugar butter eggs ground hazelnuts flour ground nutmeg baking powder ground ginger ground cloves
Viewed: 11 - Published at: 7 years agoIngredients
- 9 oz pitted dried dates, roughly chopped
- 9 oz raisins
- 7 oz dried prunes, roughly chopped
- 5 oz currants
- 4 oz golden raisins
- 1 None apple, cored, grated
- 1 2/3 cups Irish whiskey
- 1 1/3 cups light brown sugar
- 15 tbsp butter, softened
- 3 None large eggs, lightly beaten
- 1/2 cup ground hazelnuts
- 1 2/3 cups all-purpose flour, sifted
- 1 tsp ground nutmeg
- 1/2 tsp baking powder
- 1/2 tsp ground ginger
- 1/2 tsp ground cloves
Method
- Combine fruit and 1 cup whiskey in a large bowl. Cover with plastic wrap and let stand overnight.
- Preheat oven to 250°F. Grease a deep 8 inch cake pan and line with 2 layers of parchment paper, extending paper 2 inches over edges.
- Stir remaining whiskey and 1/2 cup brown sugar in a small saucepan over medium heat until sugar has dissolved. Bring to a boil then remove from heat and let cool for 20 mins.
- Meanwhile, beat butter and remaining sugar until just combined. Beat in eggs, 1 at a time. Add fruit mixture then stir in hazelnuts, flour, baking powder, spices and 1/2 cup of the cooled syrup. Transfer to prepared pan and bake for 3 hours 30 mins, or until a skewer inserted in the center comes out clean. Warm remaining syrup then brush over cake. Cover with foil and let cool in pan.
