Irish Christmas Cake

900g/ 2lb sultanas
225g/ 8oz glacé cherries, halved
110g/ 4oz candied citrus peel, chopped
225ml/ 8fl oz Irish whiskey
rind and juice of an orange, grated
rind and juice of a lemon, grated
280g/ 10oz butter
280g/ 10oz sugar
400g/ 14oz flour
6 eggs
3 apples, finely grated
110g/ 4oz ground almonds
1tsp ground cinnamon
1/2tsp grated nutmeg
1/2tsp ground ginger
1/4tsp ground cloves
50g/ 2oz walnuts
50g/ 2oz whole almonds

In a large bowl, marinate the sultanas, cherries and citrus peel in the whiskey for 2 days, stirring occasionally and keeping fruit well covered in a cool place. Beat butter and sugar together until white and creamy. Beat in eggs and flour alternately. Add soaked fruit, apple, ground almonds, spices and nuts, stirring well. Pour mixture into a well-greased and lined 10 inch cake tin. Bake in oven preheated to gas mark 2/ 150°C/ 300°F for the first hour, then reduce heat to gas mark 1/ 140°C/ 275°F for a further 3 to 4 hours or until cake is baked through. Cooking time will vary according to type of oven, thickness and shape of cake tin, but it is essential that a low heat is used. When the baked cake is still warm, pierce all over with a thin skewer and pour whiskey over to soak in. Wrap in fresh greaseproof paper and foil and store in a tin, in a cool dry place.