4oz glacé cherries
6oz dark muscovado sugar
1/2 pint cold tea – or hot if time is short
10oz self raising flour, sifted
3 tbsp Irish Whiskey (or Scotch – just not an expensive Single Malt! LOL!)
- Mix the cherries, sugar, dried fruit and cold tea in a bowl. Leave to soak overnight until all the tea has soaked into the fruit. If using hot tea, leave for two hours.
- Preheat the oven to 180c/350f/Gas 4. Grease and line a 1kg/2 1/4lb loaf tin. Add the flour, then the egg to the fruit mixture and beat thoroughly until well mixed.
- Pour the mixture into the prepared tin and bake for 1 1/2 hours or until a skewer inserted into the centre of the cake comes out clean. I tend to check after an hour.
- Prick the top of the cake with a skewer and drizzle over the whiskey while the cake is still hot. Allow to stand for about 5 minutes, then remove from the tin and cool on a wire rack.