How to make it

  • From lemon, squeeze 2 tablespoons juice and grate 1 teaspoon rind. From orange, squeeze ¼ cup juice and grate 1 teaspoon rind.
  • Combine fruit in large bowl with rinds, juices, whisky and apple; cover, stand up to 3 weeks in cool dark place. Stir mixture every few days.
  • Cream butter and sugar in small bowl with electric mixer until combined, add eggs one at a time, beating until combined between each addition.
  • Add to fruit mixture with nuts and sifted dry ingredients, mix well. Spread mixture into deep 19cm square or deep 23cm round prepared cake pan.
  • Bake at 150°C for 3 to 3 ½ hours.

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