This comes from Low-Fat Baking by Linda Fraser.

Irish Whiskey Cake
Servings: 12

1/2 cup candied cherries
3/4 cup dark brown sugar
2/3 cup golden raisins
2/3 cup raisins
2/3 cup currants
1 1/4 cups cold tea
2 1/2 cups self-rising flour, sifted
1 egg
3 Tablespoons Irish whiskey

Mix the cherries, sugar, golden raisins, raisins, currants and cold tea in a large bowl. Let soak overnight, until all the tea has been absorbed into the fruit.

Preheat the oven to 350 degrees F. Grease and line a 2 1/4 pound loaf pan.

Add the flour, then the egg to the fruit mixture and beat thoroughly until well mixed.

Pour the mixture into the prepared pan and bake for 1 1/2 hours, or until a skewer inserted into the center of the cake comes out clean.

Prick the top of the cake with a skewer and drizzle with the whiskey while the cake is still hot. Let stand for about 5 minutes, then remove from the pan and cool on a wire rack.

Note: If time is short, use hot tea and soak the fruit for just 2 hours.