The recipe is adapted from the orignal recipe taken from 'The Three Chimney's' cookbook by Shirley Spear. Still on my wishlist of places to visit and eat, I enjoy cooking from this book which feels like part journal/part travel guide, with truly stunning photos. *I will include the orginal options in the recipe for information.
You will need;
250 ml water
140g soft dark brown sugar
3 eggs beaten
280g self raising flour
2 tsp mixed spice
2 heaped tbsp Ginger preserve (*original uses marmalade)
30g roughly chopped almonds
75g chopped mixed peel
75g chopped crystallized ginger
75g chopped glace cherries* (original just uses 115g of peel and 115g of cherries)
3 tablespoons of whisky
2 x 2lb loaf tins, greased with a bit of butter and lined. Preheat oven to 180oC (I use my Aga, grid shelf on the bottom of the top oven, cold plain shelf on second set of runners).
Heat gently until the butter and sugar have melted together and the whole kitchen smells of delicious sweet, warm fruit. Don't let the mixture boil.
Take the pan off the heat and allow to cool slightly. Now assemble the rest of your ingredients, and when the fruit mix has cooled, mix through everything else (sieve the flour and mixed spice).
I add the Ginger preserve and whisky last, giving it all a quick stir together to make sure everything is mixed through.
Split the mixture between two greased and lined 2lb loaf tins (I don't have two the same size but it doesn't seem to matter). Bake for about 1 hour, the finished cake should be lovely and brown.
Out of the Aga! Leave the cakes to cool in their tins for about 30 minutes before putting on a wire rack to cool. My Aga was quite hot when I baked these, so they only took 50 minutes and the one in the silicon 'tin' is slightly over (well lets say a bit more caramelised!!). But it still tastes delicious. Keep in an airtight tin until ready to use or wrap well and freeze (defrost thoroughly before using).
|The finished Whisky Ginger loaves|