Preheat the oven to 160oC/325oF/Gas
3. Base-line and grease a 23 x 13cm loaf tin. Mix the nuts and dried
fruit with 30ml of the flour and set aside. Sift together the remaining
flour, baking powder and salt.
Cream the butter and sugar until light
and fluffy. Beat in the egg yolks.
Mix the nutmeg, cinnamon and whiskey.
Fold into the butter mixture, alternating with the flour mixture.
Beat the eggs whites until stiff. Fold
into the whiskey mixture until just blended. Fold in the walnut mixture.
Fill the loaf tin and bake until a
skewer inserted in the center comes out clean, about 1 hour. Cool in the
tin. To serve, dust with icing sugar over a template.