Traditional Camanachd (Shinty) Fruit Cake

Soak mixed dried fruits in a generous measure of Scotch whisky overnight.

Cream butter and dark sugar together, then beat in eggs one at a time.

Sift together flour and mixed warm spices (cinnamon, ginger, cloves).

Fold in the whisky-soaked fruit and some chopped almonds.

Pour into a lined cake tin and bake at 150°C for 2.5 to 3 hours until firm.

Allow to cool completely before storing. Traditionally served at Shinty (Camanachd) matches.