If you are craving cake and don’t feel like anything which has chocolate in it for a change, you are sure to settle for a slice or two of fruitcake. Instead of buying yourself one, bake this at home. Perks? You can spike it with a generous amount of whiskey and of course stuff your face as much as you want when done!
We recommend Jameson Irish Whiskey when making the cake to bring out notes of spices on the palate and nose.
Cut the dates and prunes evenly into one centimeter pieces. Take a large ceramic bowl and mix the dates, prunes, sultanas and raisins with the whiskey. Cover the bowl and set it aside for a good four to five hours, but remember to stir occasionally.
Now, preheat an oven to 160 degree Celsius. Take a medium size cake pan and line its base and side with three layers of non-stick baking paper, coat it with butter. Ensure that the baking paper reaches at least five centimeters above the pan.
In a separate bowl, beat the butter, treacle, sugar, and orange rind. Wait for it to look pale and creamy. Start adding the eggs, one at a time. Keep beating the mixture. Add the powdered cardamoms, cinnamons and nutmegs. Combine them well. Add the fruit mixture and the slivered toasted almonds.
Smoothen the surface of the pan with a spoon before pouring the mixture into it. Arrange the blanched almonds on top after letting it rest for nine to ten minutes.
Cover the baking pan with three to four layers of newspaper from the outside and secure it with strings. Cover the container with foil if necessary to avoid burning and bake for two to three hours. Once done, take it outside. Brush your fruitcake some more whiskey and let it cool completely.
Your fruitcake is ready. Cut yourself a large piece and pour a glass of whiskey to accompany it!
Fermented barley and fried dough – whisky and pretzels are definitely a match made in heaven.