Irish Whiskey Fruit Cake

Mix the dried fruit with the cherries, the toasted almond kernels, the juice of one lemon, the lemon zest and half of the whiskey and leave covered for one night. Line a loaf pan with parchment paper and beat the butter with the eggs until creamy. Lightly roll the aniseed and cinnamon in a small amount of white wine for 15 minutes and when cooled, strain into the egg mixture.

Then mix the sifted flour with the prepared fruit and fold into the fluffy butter-egg mixture. mold everything together in the prepared baking dish and bake for 1, 5 to 2 hours at 175 degrees until a pricked needle can be pulled cleanly out of the dough.

Cool the baking dish and pour the other half of the whiskey over the baked cake mold. Cover with plastic wrap and store for at least 1 week until ready to cut.

We wish you good luck!

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