Cakes and Puddings for A Happy Christmas

3rd RECIPE: IRISH FRUIT CAKE

375g raisins
375g sultanas
90g glace cherries
90g dates
60g prunes
30g glace pineapple
60g mixed peel
1 tea spoon grated lemon rind
1 tea spoon grated orange rind
2 table spoons lemon juice
0.25 cup orange juice
0.33 cup whisky
0.5 small green apple
30g walnut pieces
60g ground almonds
185g butter
0.75 cup castor sugar
3 eggs
1.5 cups plain flour
0.25 tea spoon nutmeg
0.5 tea spoon cinnamon
0.25 tea spoon salt
1 table spoon whisky (extra)

       Stone prunes, chop all fruit, combine in large screw top jar with rinds, juices, whisky and peeled and grated apple, cover with plastic lid. Shake jar well to mix ingredient evenly; store in cool, dry place in 3 weeks. Reverse jar each day. Line deep 20 cm square cake tin with two thickness of greaseproof paper, bringing paper 5 cm above edges of tin. Chop walnuts. Beat butter until soft, add sugar, beat only until combined. Add eggs one at a time, beating well after each addition. Place fruit mixture into large basin, add walnuts, almonds, and creamed mixture; mix well. Stir in sifted dry ingredients. Spread mixture evenly into prepared tin, bake in slow oven 3 to 3.5 hours. Remove from oven, brush evenly with extra whisky. Cover with aluminium foil, leave until cold. Remove from tin, wrap in plastic food wrap, then in foil to keep airtight until required.