Preparation:
In a large bowl combine all the ingredients in the list as far as, and including, one-half of the Drambuie. Reserve 1 tablespoon for later use.
Cover with plastic wrap and let mascerate in a cool place stirring well every 24 hours for one week.
In a large bowl with an electric mixer cream together the butter and the sugar until the mixture is light and fluffy. Beat in the eggs one at a time, beating well after each addition. Beat in the almonds and add the fruit mixture, stirring until the mixture is combined well.
Into another bowl, sift together the flour, salt and spices. and then stir into the fruit mixture.
Using waxed paper, line the bottom and side of a 9" round / 2" deep cake pan and butter the waxed paper. Pour the batter into the pan and smooth the top. Bake in a preheated 275 F oven for 2-1/2 to 2-3/4 hours, or until a tester comes out clean. Pour the remaining tablespoon of Drambuie over the cake and let the cake cool, covered with foil. Remove the cake and invert onto a plate. Peel off the paper gently and transfer the cake to a serving platter. The cake keeps, wrapped in foil, in an airtight container for up to one month |
