- Put the apricots, sultanas, almond essence and whiskey into a bowl. Allow to steep for 2 hours or overnight!
- Preheat oven to 140°C/275°F/Gas 1. Line a 20cms/8" deep cake tin.
- Beat butter and sugar together, add the eggs, ground almonds and chopped almonds and mix well. Stir in the flour and finally fold in the steeped Ingredients.
- Transfer to the prepared tin. Bake for about 2 1/2 hours. Cool in the tin.
Check after 1 hour, and if cake is getting too brown cover with a sheet of paper!