Ginger wine and whisky fruit cake recipe
 This tea cake is laced with ginger wine and whisky for a beautifully moist, flavourful cake. It will keep for at least six months. 300g/10½oz raisins150g/5½oz currants150g/5½oz sultanas200ml/7fl oz ginger 'wine' (preferably a non-alcoholic version, such as Glendale)50ml/2fl oz whisky, plus extra for feeding the cake200g/7oz butter, plus extra for greasing200g/7oz dark brown sugar4 free-range eggs50g/1¾oz ground almonds200g/7oz plain flour1 tbsp finely chopped stem ginger1 tsp mixed spice2 tsp ground ginger 300g/10½oz raisins 150g/5½oz currants 150g/5½oz sultanas 200ml/7fl oz ginger 'wine' (preferably a non-alcoholic version, such as Glendale) 50ml/2fl oz whisky, plus extra for feeding the cake 200g/7oz butter, plus extra for greasing 200g/7oz dark brown sugar 4 free-range eggs 50g/1¾oz ground almonds 200g/7oz plain flour 1 tbsp finely chopped stem ginger 1 tsp mixed spice 2 tsp ground ginger Method Soak the raisins, currants and sultanas in the ginger wine and whisky in a bowl overnight, or preferably for two days.Preheat the oven to 160C/325F/Gas 3. Grease and line a 20cm/8in cake tin with butter and greaseproof paper.Beat the butter until pale and fluffy. Add the sugar and mix thoroughly.Add an egg and the ground almonds and some of the flour, then alternate adding the remaining eggs and flour until all incorporated.Stir in the soaked fruits and extra liquid along with the stem ginger mixed spice and ground ginger. Mix well.Spoon the mixture into the prepared tin and bake for approximately one hour 30 minutes, or until a wooden skewer comes out clean. (Check the cake after an hour - you may want to cover the tin with foil to prevent the cake from colouring too much.)Once the cake has cooled, prick the cake all over with a skewer and feed the cake with a little whisky. The cake can be served immediately, but for an extra rich, moist cake repeat the feeding at least twice over a two-week period. Wrap the cake in baking parchment or cling film and store in a dark dry place until, ready to serve. The cake will keep for at least six months. Soak the raisins, currants and sultanas in the ginger wine and whisky in a bowl overnight, or preferably for two days. Soak the raisins, currants and sultanas in the ginger wine and whisky in a bowl overnight, or preferably for two days. Preheat the oven to 160C/325F/Gas 3. Grease and line a 20cm/8in cake tin with butter and greaseproof paper. Preheat the oven to 160C/325F/Gas 3. Grease and line a 20cm/8in cake tin with butter and greaseproof paper. Beat the butter until pale and fluffy. Add the sugar and mix thoroughly. Beat the butter until pale and fluffy. Add the sugar and mix thoroughly. Add an egg and the ground almonds and some of the flour, then alternate adding the remaining eggs and flour until all incorporated. Add an egg and the ground almonds and some of the flour, then alternate adding the remaining eggs and flour until all incorporated. Stir in the soaked fruits and extra liquid along with the stem ginger mixed spice and ground ginger. Mix well. Stir in the soaked fruits and extra liquid along with the stem ginger mixed spice and ground ginger. Mix well. Spoon the mixture into the prepared tin and bake for approximately one hour 30 minutes, or until a wooden skewer comes out clean. (Check the cake after an hour - you may want to cover the tin with foil to prevent the cake from colouring too much.) Spoon the mixture into the prepared tin and bake for approximately one hour 30 minutes, or until a wooden skewer comes out clean. (Check the cake after an hour - you may want to cover the tin with foil to prevent the cake from colouring too much.) Once the cake has cooled, prick the cake all over with a skewer and feed the cake with a little whisky. The cake can be served immediately, but for an extra rich, moist cake repeat the feeding at least twice over a two-week period. Once the cake has cooled, prick the cake all over with a skewer and feed the cake with a little whisky. The cake can be served immediately, but for an extra rich, moist cake repeat the feeding at least twice over a two-week period. Wrap the cake in baking parchment or cling film and store in a dark dry place until, ready to serve. The cake will keep for at least six months. Wrap the cake in baking parchment or cling film and store in a dark dry place until, ready to serve. The cake will keep for at least six months.