1Prick oranges all around several times with a needle ,put oranges in a sauce pan covered with water and boil for 30minutes ,this takes out the bitterness from the skin ,3/4 fill your slow add 6 cups of sugar ,turn on high for 2hrs then low for 4 ,leave in slow cooker ,next day repeat the cooking ,then remove the oranges and liquid from the slow cooker ,add oranges and cook on low for 2hrs with tea towel under the lid
31. Put the dried fruit and peel in a bowl along with the whisky, cover and leave to soak overnight. Stir well before use. Grease a pudding steamer
52. Cream together the butter and sugar until light and fluffy, then gradually add the eggs, beating well after each addition so the mixture doesn't curdle.
73. Mix together the sifted flour, baking powder, spice, ground almonds and a pinch of salt and then fold this into the butter and sugar mixture. Add the soaked fruits, and any remaining whisky, the lemon zest, chopped almonds and ginger, and stir to combine.
94. Tip t1/3 of the mixture into your pudding steamer add the candied orange ,spoon remaining mixture over the orange
115. Put the cake in the slow cooker,half fill with boiling water,my steamer was to large for my slow cooker so I put the lid on and wrapped with foil,cook on high for 2hrs then on low for 4 ,but test after 3 with a skewer
136. Leave to cool in the tin then use the skewer to poke a few holes almost all the way through the cake, and brush them with more whisky. With the baking parchment still attached, wrap well in greaseproof paper and store in an airtight tin or a layer of foil, repeating the feeding every week or so until you're ready to ice just before Christmas.
17Inspired by a recipe from the great Heston Blumenthal - http://www.thefatduck.co.uk/Heston-Blumenthal/