ok here goes..
110g glacé cherries
50g whole blanched almonds
110g whole mixed candied peel finely chopped
350g sultanas
335g currants
350g raisins (pref. tast dif. S.African bold variety)
grated zest 1 unwaxed lemon
grated zesr 1 orange
65ml Irish Whiskey
225g softened butter
225g golden caster sugar
6 medium eggs
1 teaspoon ground mixed spice
275g plain flour
1 large bramley cooking apple, cored, peeled and grated
Brown Paper & Parchment paper
9 inch tin (round) or 8 inch (square) - grease sides and double layer baking parchment so sides 1inch above tin.
Wash cherries then dry - cut into 2 or 4. Mix cherries, almonds, candied peel. dried fruit, ground almonds and zest of lemon and orange. Stir in half whiskey and leave to soak for one hour.
Preheat oven 180º, 160º (fan) Gas 4
Cream butter until very soft, add the sugar and beat until light and fluffy. Whisk the eggs and add bit by bit beating well as not to curdle. Mix in the spice with the flour, stir gently. Add the grated apple to the fuit and mix everything together (gently do not beat).
Put mixture into prepared tin make slight hollow in the centre, dip your hand in cold water and pat it all over the surface of the cake. Lay double square of brown paper on top and tie double thickness band of brown paper around the outside of the tin.
Put on middle shelf of preheated oven, bake for 1 hour then reduce the heat to 150º, 130º(fan), gas 2 and bake for further 2¼-2¾ hours or until skewer comes out clean. Drizzle whiskey over and to cool in tin overnight.