Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2 1/4           cups  golden raisins
  2 1/4           cups  dark raisins
     1/2           cup  chopped candied cherries
     1/2           cup  chopped dates
     1/4           cup  chopped prunes
  2        tablespoons  chopped dried apricots
     1/3           cup  mixed chopped candied peel
  1           teaspoon  freshly grated orange rind
  1           teaspoon  freshly grated lemon rind
  2        tablespoons  fresh lemon juice
     1/4           cup  fresh orange juice
     1/2         small  green apple -- peeled, cored &
                        -- diced
     1/2           cup  whiskey
  2        tablespoons  drambuie
     1/2         stick  unsalted butter -- softened (1/4 cup)
     2/3           cup  sugar
  3              large  eggs
     1/2           cup  slivered almonds -- ground
  1 3/4           cups  all-purpose flour
     1/4      teaspoon  freshly grated nutmeg
     1/2      teaspoon  cinnamon
     1/2      teaspoon  salt

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

Nutritional Information:

4180 Calories (kcal); 102g Total Fat; (22% calories from fat); 70g Protein; 715g Carbohydrate; 685mg Cholesterol; 1304mg Sodium