✨ Ingredients:
- 1 cup Baileys Irish Cream
- 1 cup sweetened condensed milk
- 2 cups mixed dried fruit (e.g. raisins, sultanas, chopped apricots, dates, or cherries)
- 2 cups self-raising flour
- Optional: 1 tsp cinnamon or mixed spice for extra warmth
- Optional: ½ cup chopped nuts or dark chocolate chunks
🧑🍳 Instructions:
- Soak the Fruit:
In a bowl, mix the Baileys Irish Cream with the dried fruit. Cover and let it soak for at least 2 hours, or ideally overnight, to allow the flavors to develop. - Preheat the Oven:
Set your oven to 160°C (320°F). Line a loaf tin or round cake tin with baking paper. - Mix the Batter:
In a large mixing bowl, combine the sweetened condensed milk with the soaked fruit mixture (including any leftover Baileys).
Gradually fold in the self-raising flour until fully incorporated. Add spices, nuts, or chocolate chunks if using. - Bake:
Pour the batter into the prepared cake tin. Smooth the top and bake for 45–60 minutes, or until a skewer inserted into the center comes out clean.
(If the top is browning too fast, cover with foil halfway through.) - Cool & Serve:
Let the cake cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. Slice and serve — delicious as-is or with a drizzle of extra Baileys!
💡 Tips:
- Store in an airtight container for up to 5 days. Flavor deepens over time!
- For a festive twist, add candied peel or marzipan topping.
- Serve slightly warmed with cream or a scoop of vanilla ice cream for dessert.