In association with the Catering Managers Association of Great Britain and the Channel Islands

Ingredients 

100g glace cherries, halved
50g chopped mixed peel
150g sultanas
150g raisins
50g dried cranberries
50g dried apricots, chopped
75g dried dates, chopped
150ml Laphroaig Islay Whisky @ 60%vol
250g plain flour
1 tsp freshly grated nutmeg
1 tsp ground cinnamon
finely grated zest of 1 unwaxed lemon
175g butter, softened plus extra for greasing
175g golden caster sugar
4 medium eggs, lightly beaten and at room temperature
25g chopped walnut
25g pecan nuts, chopped
25g Brazil nuts, chopped

For the topping

Approx 25g each of dried apricots, dates, cherries, Brazil nuts, pecan nuts
25g apricot jam warmed and sieved 

Method

1. Place all the dried fruit into a bowl and pour over the Laphroaig Islay Malt Whisky. Leave to soak for a minimum of 4 hours.

2. Preheat the oven to 150 C/ fan 130 C / Gas 2. Grease and line well a 1Kg /  2lb loaf tin or a 20cm round deep cake tin with double thickness of baking paper.

3. Sift the flour, nutmeg, cinnamon and a pinch of salt into a bowl. Stir in the lemon zest

4. Cream the butter and sugar until light and fluffy. Gradually beat in the eggs, adding a little extra flour if the mixture begins to curdle. Add the flour and fruit mix together with the chopped nuts and mix to a dropping consistency.

5. Transfer to the prepared tin, level the top and make a slight dent in the centre. Bake for 2 3/4 hours or until golden brown and a skewer inserted into the centre comes out clean.

6. Cool in the tin then turn out. Decorate the top with whole dried fruits and brush with warmed apricot jam to glaze.