Irish Fruit Cake - cooking recipe

Ingredients

9 oz pitted dried dates, roughly chopped
9 oz raisins
7 oz dried prunes, roughly chopped
5 oz currants
4 oz golden raisins
1 None apple, cored, grated
1 2/3 cups Irish whiskey
1 1/3 cups light brown sugar
15 tbsp butter, softened
3 None large eggs, lightly beaten
1/2 cup ground hazelnuts
1 2/3 cups all-purpose flour, sifted
1 tsp ground nutmeg
1/2 tsp baking powder
1/2 tsp ground ginger
1/2 tsp ground cloves

Preparation

Combine fruit and 1 cup whiskey in a large bowl. Cover with plastic wrap and let stand overnight.
Preheat oven to 250\u00b0F. Grease a deep 8 inch cake pan and line with 2 layers of parchment paper, extending paper 2 inches over edges.
Stir remaining whiskey and 1/2 cup brown sugar in a small saucepan over medium heat until sugar has dissolved. Bring to a boil then remove from heat and let cool for 20 mins.
Meanwhile, beat butter and remaining sugar until just combined. Beat in eggs, 1 at a time. Add fruit mixture then stir in hazelnuts, flour, baking powder, spices and 1/2 cup of the cooled syrup. Transfer to prepared pan and bake for 3 hours 30 mins, or until a skewer inserted in the center comes out clean. Warm remaining syrup then brush over cake. Cover with foil and let cool in pan.