By Fiona Cairns
Whisky and shortbread may be Scotland’s greatest culinary exports and, due to my Scottish roots, both have found their way into this book. If you can sneak in a splash of malt whisky it will make it extra special. You’ll need to start the cake the day before, to plump up the fruits in whisky.
The day before, place the cherries and dates in a bowl and pour on the whisky. Mix well, cover with clingfilm and leave overnight.