Grease and line a 2lb loaf tin with nonstick paper and pre-heat the oven to 170°C.
Combine the butter, sugar and treacle in a large saucepan and melt together over a medium heat, stirring to combine. Remove from the heat, then stir in the self-raising flour, salt, bicarbonate of soda, ground cinnamon, ground nutmeg and eggs.
Mix well until you have a smooth batter, then dust the apricots and chopped nuts with the plain flour in a small mixing bowl. Add to the batter and fold through. Spoon into the prepared loaf tin and bake for 40-50 minutes until risen and a cake tester comes out clean from the centre when inserted. Remove when ready and allow to cool to one side in the tin.
Meanwhile, heat the whisky in a small saucepan until it has reduced by ⅓. When the cake has cooled, puncture all over with a skewer or cake tester and pour the whisky onto the cake, allowing it to sink into the cake.
Remove from the tin when ready to serve. Discard the attached baking paper, then cut and garnish with the dried apricots.
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