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50p/100gPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Place all the dried fruit into a large bowl, then stir in the orange zest and juice and Drambuie. Cover and leave to soak overnight.
Preheat the oven to 150ºC, gas mark 2. Grease and line the base and sides of a 20cm-square (or 23cm diameter round) cake tin with baking parchment so it stands 5cm above the top. Using string, tie a double thickness of baking parchment around the outside of the tin to help prevent the cake from drying out during cooking.
In a large bowl, use a hand-held electric whisk to beat together the butter and sugar until pale and fluffy. Gradually beat in the eggs, a little at a time. If the mixture begins to curdle, add a spoonful of flour with the last few additions of egg.
Add the soaked fruit and walnuts with any remaining liquid, then mix well. Fold in the rest of the flour. Spoon into the cake tin, then use a round-bladed knife to level the top of the mixture. Stand the tin on a tray and bake for 3-4 hours until cooked through, covering the top of the cake with foil if it starts to over-brown. Check the cake is cooked by inserting a skewer into its centre. If it comes out clean, it’s cooked. Leave to cool completely in the tin.
Remove the cake from the tin and store in its lining paper, wrapped tightly in foil. Store in a cool place. Feed the cake every few weeks by unwrapping it, making small holes in the top, then drizzling with a couple of tablespoons of Drambuie. This will help to keep the cake moist and add extra flavour.
Typical values per item when made using specific products in recipe
Energy | 1,670kJ/ 398kcals |
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Fat | 15g |
Saturated Fat | 6.6g |
Carbohydrates | 58g |
Sugars | 42g |
Fibre | 3.3g |
Protein | 6g |
Salt | 0.1g |
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