Ingredients:
225g softened Butter
225g Sugar
225g Flour
4 eggs55g Almonds
90ml Whiskey / Rum / Brandy
225g Currants
225g Sultanas
110g Raisins
110g glacé Cherries
55g chopped candied Peel
1 Lemon
1 Orange

Blanch peel and chop the almonds.
Grate orange and lemon rinds very finely without any white pith. Cream together the butter and the sugar until smooth and white. Add sifted flour and eggs alternately, beating well, then add fruit and other ingredients. Put into a greased and lined tin. Put in an oven, preheated to160C / 325˚F for 15 minutes. Reduce to 150˚C / 300˚F and bake a further 3 hours approx, watching carefully towards the end.
My Mother always uses a long knitting needle to test the cake. After sticking it into the cake she knows if it is baked when the needle comes out dry!

Enda