Mix raisins, currants and almonds in a bowl soak overnight with the Irish whiskey. (I use a lidded Tupperware and flip a couple of times to soak all dried fruit)
Preheat oven 300°F(149°C).
Beat butter and sugar until smooth. Add molasses and mix. Add the eggs and flour alternately, folding in the last of the flour. Add whiskey soaked fruit and cherries, peel and zest and combine gently. Pour batter into the pan and bake for 2 -2½ hours or until the toothpick comes clean.
Eat and be merry….
Chef’s Note: To make mini fruitcakes, add batter to greased ‘ready-to-give’ baking trays and bake for 1 to 1 ½ hours or until the toothpick comes clean.
Mix raisins, currants and almonds in a bowl soak overnight with the Irish whiskey. (I use a lidded Tupperware and flip a couple of times to soak all dried fruit)
Preheat oven 300°F(149°C).
Beat butter and sugar until smooth. Add molasses and mix. Add the eggs and flour alternately, folding in the last of the flour. Add whiskey soaked fruit and cherries, peel and zest and combine gently. Pour batter into the pan and bake for 2 -2½ hours or until the toothpick comes clean.
Eat and be merry….
Chef’s Note: To make mini fruitcakes, add batter to greased ‘ready-to-give’ baking trays and bake for 1 to 1 ½ hours or until the toothpick comes clean.
