Ingredients List



  1. Mix the sultanas or glace and dried fruit, sugar, whiskey and tea in a large bowl and set aside to soak for at least 24 hours, until all the liquid has been absorbed into fruit.
  2. Preheat the oven to 180 degrees (350 F). Grease a 20 cm cake tin, or line a muffin tin with paper cases.
  3. Stir the egg whites, then the flour, into the fruit mixture and beat thoroughly with a wooden spoon until well mixed 
  4. Pour into prepared tin and bake the cake for 1 1/2 hours or the cupcakes for 40 minutes. The cake/s are ready when a skewer inserted in the centre comes out clean.
  5. Allow to stand for five minutes, then remove from the tin and place on a wire rack. 
  6. To make the glaze, whisk the icing sugar and orange juice in a small bowl until smooth, then brush on top of the cake/s while still warm

If you want, prick the top of the cake/s and drizzle the honey or whiskey over the top while it's still hot