Ingredients

Steps

• Soak raisins, currants, and sultanas in ginger wine and whisky overnight.
• Preheat oven to 160°C and line a 20cm cake tin.
• Beat butter and sugar together until pale and fluffy.
• Incorporate eggs, ground almonds, and flour into the butter mixture.
• Stir in the soaked fruits, liquid, stem ginger, mixed spice, and ground ginger.
• Spoon mixture into the tin and bake for 90 minutes until a skewer is clean.
• Prick the cooled cake and feed with extra whisky.
• Wrap the cake in parchment and store in a dark place.