A rich, fruity cake that became popular at the end of the 19th century.  It's a favourite at Christmas time.  If you don't enjoy whisky, it can be left out of the recipe.

Ingredients

8oz/226g flour
6oz/170g butter
5oz/150g caster sugar
1oz/30g blanched almonds
1 1/5oz/45g mixed peel
6oz/170g each of currants, raisins,
sultanas
4 eggs
Grated rind and juice of lemon
1 level teaspoon baking powder
2 tablespoons whisky
2 tablespoons boiled milk
1 tablespoon sugar

Method

Cream the butter and sugar in a bowl until it's white and creamy.  Slowly add the eggs one at a time, plus spoonful of flour.  Beat well with each addition. Stir in the mixed peel and the fruits. Sift the flour and the baking powder and add to the mixture along with the whisky. Thoroughly stir the mixture. If the consistency is too stiff, then add a little milk.

Place mixture in an 8inch/20cm greased, lined cake tin.  Lightly wet your hands and flatten the top of the mixture. Cover with foil or greaseproof paper and bake at 325F/170C/Gas Mark 3 for two hours.

Halfway through, remove the foil and arrange the split almonds on top of the cake - some people like to place them in concentric circles. Finish baking the cake.  Check by placing a skewer into the middle of the cake - it should be ready if the skewer comes out dry. 

Place the sugar into the boiled milk.  Brush the top of the cake with the mixture 5-10 minutes before cooking is complete. You should keep the cake in the tin for around 15 minutes before removing and placing on a wired tray. Store in an airtight container.

Photograph Courtesy of P Gyford.