250g each plump raisins and sultanas
100g dried cranberries or blueberries (I always use cranberries)
200g natural glace cherries, halved
200ml vanilla vodka (or normal vodka with 2 tbsp vanilla extract)
150g roasted Marcona almonds ( I use 150g pre-ground almonds)
200g unsalted butter, softened, plus extra for greasing
200g unrefined dark muscovado sugar
4 medium eggs, beaten
100g plain flour
Put the raisins, sultanas, dried cranberries and cherries in a large bowl. Add the vodka and stir well. Cover and leave to soak for 2-3hr or overnight.
Grease and line the base and sides of a 8in round tin with greaseproof paper. Preheat the oven to 150ºC. If using whole almonds, put the almonds in a food processor and blend lightly until coarsely chopped. Tip out 75g and blend the remainder until ground. (no need for this step if you are using ground almonds from a packet).
Put the butter and sugar in a large mixing bowl and beat with a handheld electric whisk for 2-3min until light and creamy. Gradually whisk in the beaten eggs, adding a little of the flour if the mixture starts to curdle. (mine often looks like it is starting to curdle) Stir in the ground and chopped nuts (or just add the bag of ground almonds) and flour.