Instructions

1. Place the dried fruits, peel and zests into a bowl with the whiskey. Mix, cover and set aside for an hour.
2. Preheat the oven to 150C/300F/gas mark 2. Grease and line the base and sides of a deep 20cm round cake tin with baking paper.
3. Put the butter and sugar in a big bowl and beat until light and fluffy. Beat in the eggs, one at a time, being sure not to curdle the eggs. Sift the flour, baking powder and spice and mix. Stir in the ground almonds and drained soaked fruits. Spoon into the cake tin, level the surface and decorate the top with the whole almonds, pressing them slightly into the mixture.
4. Bake for 1 ½ hours, checking after 30 minutes that it’s not browning too much. If it is, cover with a double sheet of baking paper. To test if it’s cooked, insert a skewer into the centre. If it comes out clean it is cooked.
5. Cool completely in the tin before serving.