This is another recipe from my Nana's notebook, and I kid you not that's what she called it p This was one of our favourite cakes. It was made every sunday with the whiskey she had hidden under the sink, hidden from my Grandad who liked a "few" drops of the good stuff. She said it was too good for him!.. The thing is the bottle never had a label on it and always seem to refill itself!! I think she had a secret supplier. It was very strong stuff. She used it in all her baking, christmas cakes, puddings, and was even known to put a drop in her tea on the winter, to chase the cold away!!
1Preheat the oven to 350F. Line the base of a 20cm (8in) cake tin with parchment and rub the sides with butter
2Place the dried fruit and alcohol in a saucepan and bring to the boil. Let it simmer for a few seconds and then pour into a bowl and let cool.
3In a large bowl, beat the butter until soft, add the sugar and beat. Add the eggs one by one, beating all the time. Next gently stir in the sifted flour, baking powder and salt, fruit and alcohol.
4transfer the cake batter into the prepared tin, smooth the top and bake in the oven for 50mins or until a skewer comes out clean. Cool slightly, remove from tin and cool on wire rack. Dredge with confectioners sugar
Create bakery-quality cupcakes, cakes, and cookies at home by creating beautiful rosettes. What You'll NeedRoyal icingGel food colors for rosettes and leavesPiping bagWilton 21 star tipWilton 352 leaf tip1. Make...