Whiskey Infused Fruit Loaf



Whiskey Infused Fruit Loaf


I love fruit cakes and it never ceases to amaze me that just by tweaking the ingredients, you get a different cake. I have posted many fruit cake recipes since I started my Blog/page and I do hope you will enjoy this one. The perfect indulgence. Great sliced with some butter slathered on it!!!! Clotted cream as well.

You will need a 2lb loaf tin, lightly oiled and lined along the long side, hanging over the edge to help you lift it out. Start off the day before, with the fruit…..

In a medium mixing bowl, add:

½ pint very hot strong black tea
8 oz soft dark brown sugar

Stir until the sugar has dissolved then add:

10 oz sultanas
6 oz currants
4 fl oz whiskey

Cover with a plate and leave [at least] overnight, stirring occasionally.


Pre heat your fan oven to 150C

2 medium eggs, beaten
8 oz plain flour
1½ teaspoons baking powder
1 - 2 teaspoons mixed spice [your choice]
runny honey for the top

Next day - in the bowl, add the dry ingredients and mix well. Add the beaten eggs and tip the whole lot into your prepared tin.

Bake for about an hour. Brush runny honey over the top while still hot in the tin, then after ten minutes cool on a rack.


Just delicious, so moist. 

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