Serves: 16, Calories: 307

Ingredients:

• 225g dried fruit.   735
• 150g butter.  1127
• 75ml veg oil, OR, 120ml sour cream.  224
• 225g caster sugar.   900
• 225g plain flour.   769
• 100g ground almonds/hazelnuts.  645
• 4 eggs.   300
• 70ml booze.   194
• 1 tsp almond/vanilla essence (or ½ tsp extract).  17
• 2 tsp baking powder

Method:

1. Preheat oven to 160°C Fan/Gas Mark 4.
2. Grease and line an 8" cake tin.
3. In small Pyrex bowl; Soak fruit overnight in booze.
4. In large mixing bowl; Cream butter, oil and sugar. Add essence.
5. Beat in eggs one at a time until smooth.
6. If using sour cream, briefly whisk in.
7. Sift in flour and baking powder and fold in until just combined.
8. Briefly fold in almonds.
9. Fold in fruit and booze.
10. Pour cake mixture in tin and level it.
11. Bake for 30 mins, turning halfway.
12. Cover with foil. Bake for 50-60 mins more or until skewer comes out clean. Remove.
13. Cool for 15 mins in tin then turn out and cool completely.

Calories = 4911

• 4911 / 12 = 409
• 4911 / 16 = 307

Alternative Flavour Combinations

• Amaretto + Cherries
• Rum + Sultanas/Raisins
• Brandy + Apricots
• Whisky + Ginger
• Lemon Zest & Vodka + Blueberries
• Port + Cranberries

Tip: Microwave fruit and alcohol (and additional sugar) on high for 1 min, stir and leave to soak while making cake batter.