Irish whiskey fruitcake

Ingredients for 12 servings:

• 750 g fruits, mixed, dried, as desired
• 75 g almond(s), chopped
• 1 lemon(s), untreated (juice and zest)
• 225 g butter
• 4 m.-sized eggs
• 50 g cherry(s) (Amarena cherries)
• 250 ml whisky, Irish
• 2 tsp gingerbread spice
• 225 g brown sugar
• 300 g flour (wheat flour)

Instructions

Working time approx. 1 hour; Rest period approx. 1 day; Total time approx. 1 day 1 hour

Mix the dried fruit with the cherries, almonds, lemon juice, zest, and half of the whiskey, cover, and let stand overnight. The next day, line a loaf pan with baking paper. Beat the butter and eggs until fluffy (add the eggs one at a time and beat well). Then mix the sifted flour with the prepared fruit and stir into the fluffy butter-egg mixture. Pour the mixture into the prepared pan and bake for 1.5 to 2 hours at 170°C, until a pin inserted comes out clean. Let the pan cool, then pour the remaining half of the whiskey over the baked cake. Cover with cling film and (unfortunately) wait 1 to 2 weeks before cutting.