250g (9oz) each plump raisins and sultanas
100g (31/2oz) dried cranberries
200g (7oz) natural glace cherries, halved
200ml (7fl oz) vanilla vodka – I used Absolut
150g (5oz) roasted Marcona almonds
200g (7oz) unsalted butter, softened, plus extra for greasing
200g (7oz) unrefined dark muscovado sugar
4 medium organic eggs, beaten
100g (31/2oz) plain flour
1 Put the raisins, sultanas, dried cranberries and cherries in a large bowl. Add the vodka and stir well. Cover and leave to soak for 2-3hr or overnight.
2 Grease and line the base and sides of a 20.5cm (8in) round tin with greaseproof paper. Preheat the oven to 150°C (130°C fan) mark 2. Put the almonds in a food processor and blend lightly until coarsely chopped. Tip out 75g (3oz) and blend the remainder until ground.
3 Put the butter and sugar in a large mixing bowl and beat with a handheld electric whisk for 2-3min until light and creamy. Gradually whisk in the beaten eggs, adding a little of the flour if the mixture starts to curdle. Stir in the ground and chopped nuts and flour.
4 Tip the soaked fruit mixture into the bowl with any unabsorbed liqueur. Mix well, then spoon into the prepared tin and level the surface. Bake for 31/2hr or until a skewer inserted into the centre comes out clean. Leave to cool in the tin, then remove and wrap in a double thickness of foil until ready to decorate. INGREDIENTS
250g (9oz) each plump raisins and sultanas
100g (31/2oz) dried cranberries
200g (7oz) natural glace cherries, halved
200ml (7fl oz) vanilla vodka – I used Absolut
150g (5oz) roasted Marcona almonds
200g (7oz) unsalted butter, softened, plus extra for greasing
200g (7oz) unrefined dark muscovado sugar
4 medium organic eggs, beaten
100g (31/2oz) plain flour
1 Put the raisins, sultanas, dried cranberries and cherries in a large bowl. Add the vodka and stir well. Cover and leave to soak for 2-3hr or overnight.
2 Grease and line the base and sides of a 20.5cm (8in) round tin with greaseproof paper. Preheat the oven to 150°C (130°C fan) mark 2. Put the almonds in a food processor and blend lightly until coarsely chopped. Tip out 75g (3oz) and blend the remainder until ground.
3 Put the butter and sugar in a large mixing bowl and beat with a handheld electric whisk for 2-3min until light and creamy. Gradually whisk in the beaten eggs, adding a little of the flour if the mixture starts to curdle. Stir in the ground and chopped nuts and flour.
4 Tip the soaked fruit mixture into the bowl with any unabsorbed liqueur. Mix well, then spoon into the prepared tin and level the surface. Bake for 31/2hr or until a skewer inserted into the centre comes out clean. Leave to cool in the tin, then remove and wrap in a double thickness of foil until ready to decorate.
by Imelda
