This can be done at intervals over the next few days. This cake keeps extremely well.

2	lbs.	dried fruit
2	oz.	shredded almonds
1	cup	plain flour
1	cup	butter
4		eggs
5	oz.	The Macallan Single Malt Scotch Whiskey (12 yr. old)
3	oz.	maraschino cherries, chopped
8"		cake tin, greased and lined
4	oz.	mixed peel
1	cup	soft brown sugar
1	tbl.	molasses
1	tsp.	cinnamon
1	tsp.	ginger
1	tsp.	vanilla extract
		Extra Macallan to taste

• Cream butter and sugar until soft. Add molasses and beat in eggs, one at a time, each with a spoonful of flour. Mix the rest of the flour in a large bowl with the dried fruit, almonds, peel and cherries.
• Add the cake mixture together with spices and grated rind and mix well. Finally, stir in the Macallan Single Malt Scotch Whiskey and vanilla extract. Put into a cake tin, pressing down well.
• Bake in a moderate oven (350 F.) for 1 1/2 hours, then lower heat and bake for two more hours until a toothpick inserted into he center comes out clean. Let cool for about 15 min. before removing from pan. Turn cake upside down, make holes in the bottom with a skewer and pour in extra Macallan.