- 4 tbsp bourbon
- 200g sultana
- 100g glacé cherry, halved
- 100g/4oz semi-dried pineapple, roughly chopped
With its tuft of spiky, dusty green leaves and cross-hatched, golden orange skin, the pineapple…
- 2 pieces of stem ginger, finely chopped
- 500g crystallised fruit (including colourful ones such as orange slices, pears, figs, pineapple) roughly chopped, plus extra whole fruits to decorate
- 100g walnut, roughly chopped
Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…
- grated zest and juice of 1 lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 200g butter, at room temperature
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 200g golden caster sugar
- 4 large egg, beaten
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 200g plain flour mixed with ½ tsp salt
Preheat the oven to fan 130C/ conventional 150C/gas 2. Butter and
double linea deep 20cm cake tin with greaseproof paper. Stir bourbon into the sultanas and let stand while you continue with the next step, stirring occasionally.
Put the remaining fruits and the nuts into a big bowl with the lemon juice. In another very large bowl, cream the butter with the lemon zest and sugar. Add the eggs alternately with the flour in three or four batches, then stir in the sultanas plus any liquid, and all the fruit and nut mixture.
Transfer to the tin and smooth the top, sloping it in towards the centre so it’s 2cm below the level of the sides.
Bake for about 2½ hours – it’s done when a skewer comes out with no cake mixture sticking to it. Cool in the tin for 10 minutes, turn out and let it cool fully.
Wrap the cake tightly in cling film and foil. (It will keep in a cool spot for up to 2 months.) To add even more flavour and moistness, pierce the top with a skewer and pour over 2 tbsp bourbon every few weeks.