175g soft dark-brown sugar
4 tbsp orange (or lime) marmalade
3 or 4 eggs,
225g self-raising flour
40g almond meal (more if you like that marzipanesque flavour)
2 tsp ground mixed spice
75g glacé cherries, halved
4 or 5 tbsp whisky (I used 50:50 of Glenfiddich and Jim Beam)
80g blanched almonds to decorate
1 tsp caster sugar, to sprinkle over the top
- Soak currants and raisins in whisky for at least an hour.
Have a nip yourself while you wait.
- Preheat the oven to 150C. Grease and line a 20cm loose-based deep cake tin with kitchen paper.
- Beat the butter and sugar in a food processor for 3-4 minutes (until light and fluffy).
- Add the marmalade and the eggs, beating well after each egg.
- Add the flour, almonds and spices to the batter. Mix slowly until well combined, then stir in the dried fruits.
- Spoon the mixture into the cake tin, smooth the surface and arrange the blanched almonds in some sort of fancy pattern on top.
- Bake for 2 hours*, or until well risen, firm and golden-brown. (use the skewer test to ensure it is cooked)
- Let it cool a little in the tin before turning onto a rack. Sprinkle with sugar and eat with gusto.
*cake took a little over 2 hours in our dodgy oven.