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100g (3½oz) raisins (small ones are best)

75ml (2½fl oz) Irish whiskey or black rum

250g (9oz) self-raising flour

Pinch of salt

1 level tsp baking powder

150g (5oz) caster sugar

100g (3½oz) butter, softened, plus extra to serve

50g (2oz) walnuts or pecans, chopped (optional)

2 eggs

1 tsp vanilla extract

Finely grated zest of 1 orange (optional)

475g (17oz) whole bananas (about 4 small ones), peeled

50g (2oz) glacé cherries (preferably organic), halved

13 x 23cm (5 x 9in) loaf tin

1 Preheat the oven to 170°C (325°F), Gas mark 3. Lightly oil and line the loaf tin with parchment paper.

2 In a small saucepan, gently simmer the raisins in the whiskey or rum for 2-3 minutes, then remove from the heat, cover and leave for 1 hour to plump up.

3 Sift the flour, salt and baking powder into a large bowl. Add the sugar, butter and chopped nuts (if using) and, using your fingertips, rub it in until the mixture resembles coarse breadcrumbs.

4 Whisk the eggs, vanilla extract and orange zest in another bowl. Add the bananas and mash very well with a potato masher. Add the cherries.

5 Make a well in the centre of the dry ingredients and pour in the banana mixture. Gently but thoroughly bring all the ingredients together with a wooden spoon, then pour into the prepared loaf tin. Smooth the top and bake in the oven for 1-1¼ hours or until a skewer inserted into the middle comes out clean.

6 Allow to cool for 5 minutes before removing the cake from the tin. Serve sliced and buttered.