Makes 2 Loaves
12oz self – rising flour
4 small eggs
A few drops of almond essence
Pinch of salt
Soak the sultanas overnight in the whisky. Mix the butter and sultanas put in pan to melt butter.
Mix the sugar with beaten eggs and almond essence. Add sultanas and butter while still hot.
Sift in the flour and salt, mix well.
Grease two tins, line with greaseproof paper. Pour in the loaf mixture between the two tins and smooth the top.
Bake in a moderate oven 180C/160Fan/Gas 4 for 30 minutes. Reduce the heat to 150C/130Fan/Gas 2 until the centre is firm to the touch (30mins). Cool and store in an air-tight container.
Allergens: Eggs, cereals containing glutens, nuts