Manx Fruit Cake

Method

Preheat oven to 160°C and line a 20cm round cake tin with greaseproof paper. Cream the butter and brown sugar together until light and fluffy, then beat in eggs one at a time. Fold in the flour, baking powder, salt and ground almonds, then stir in the mixed dried fruit, glace cherries, milk, vanilla extract and whiskey. Pour the batter into the prepared tin and level the top. Bake for approximately 2.5 to 3 hours until a skewer inserted into the centre comes out clean, covering with foil if the top browns too quickly. Allow to cool in the tin for 15 minutes before turning out onto a wire rack.