Step 1

Place all the dried fruit into a large bowl, then stir in the orange zest and juice and Drambuie. Cover and leave to soak overnight.

Step 2

Preheat the oven to 150ºC, gas mark 2. Grease and line the base and sides of a 20cm-square (or 23cm diameter round) cake tin with baking parchment so it stands 5cm above the top. Using string, tie a double thickness of baking parchment around the outside of the tin to help prevent the cake from drying out during cooking.

Step 3

In a large bowl, use a hand-held electric whisk to beat together the butter and sugar until pale and fluffy. Gradually beat in the eggs, a little at a time. If the mixture begins to curdle, add a spoonful of flour with the last few additions of egg.

Step 4

Add the soaked fruit and walnuts with any remaining liquid, then mix well. Fold in the rest of the flour. Spoon into the cake tin, then use a round-bladed knife to level the top of the mixture. Stand the tin on a tray and bake for 3-4 hours until cooked through, covering the top of the cake with foil if it starts to over-brown. Check the cake is cooked by inserting a skewer into its centre. If it comes out clean, it’s cooked. Leave to cool completely in the tin.

Step 5

Remove the cake from the tin and store in its lining paper, wrapped tightly in foil. Store in a cool place. Feed the cake every few weeks by unwrapping it, making small holes in the top, then drizzling with a couple of tablespoons of Drambuie. This will help to keep the cake moist and add extra flavour.