Best Ever Whisky Club Christmas Cake
Few things scream Christmas like a delicious Christmas Fruit Cake. So in the spirit of Christmas season giving, we're sharing our recipe for our Best Ever Whisky Club Christmas Cake! And its a beauty, based off the original recipe by long-time Club Member Gary Hn.
- 1 kg dried mixed fruit
- 280 g self-raising flour
- 560 ml milk
- 50-60 ml whisky
Soak the dried fruit in milk and whisky for at least 4 hours (overnight if possible). Pre-heat oven to 150°, line two bread pans (mine are 13cm x 22cm). Place the fruit and milk/whisky into a very large bowl and add the flour — mix thoroughly. Split between the two loaf pans and then bake for around 55 mins to 1 hour. Check with a skewer, if it comes out clean they’re ready. If not pop them back in the oven for another 5 minutes. If you want to make your cakes super-rich, let them cool and add a couple of spoons of whisky on top.
Pour yourself a dram and enjoy!