Irish Traditional Christmas Cake
By
Racquel Sweeney
@racquelsweeney
3
Ingredients
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14 ozraisins
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14 ozsultanas
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6 ozcurrants
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4 ozglace cherries
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4 ozmixed peel
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3grated apples (red or green)
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2 ozchopped almonds
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half tspgrated nutmeg
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half tspmixed spice
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fulllemon rind grated
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1 cJamesons irish whiskey
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half bottleGuinness
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8 ozbutter
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8 ozsoft brown sugar
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6beaten eggs
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10 ozsieved plain flour
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2 ozground almonds
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1/4 tspcinnanmon
How to Make Irish Traditional Christmas Cake
- Prepare a 9 inch round cake tin, cut out 2 dish of grease-proof paper the same size as cake tin, and one long rectangle of grease-poof paper that is 6 cm wider that the height of cake tin and slightly longer than the circumference of the tin. Fold over a depth of 3 cm of one of the long edges of the rectangle of grease-poof paper and make diagonal cut into it all the way along the length. Grease the inside of your cake tin with butter and put in one of the disks of grease-poof paper . Then grease the top of the disk and put in the long grease-poof paper rectangle around the inside of the cake tin, with the cut flaps lying on the bottom of the tin. Grease the inside of the grease-poof paper rectangle and put the last disk into tin, sandwiching the "feet" of the upright grease-proof paper rectangle. Finally grease the top of that disk (so your cake won't stick). Tie a double band of brown paper around the outside of your cake tin with string so prevent the cake burning while baking in oven for 3 hours.
- In large bowl place all your fruit, grated apples, nutmeg, mixed spice, cinnamon, chopped almonds, grated lemon rind and 1 cup of Jameson and not forgetting half bottle of Guinness. Mix thoroughly and cover the bowl with a clean tea towel and leave overnight. Next day cream the butter and sugar together until light and fully. Add beaten eggs and sieved flour and beat until well mixed . mix in soaked fruit and ground almonds and mix well. Put mixture into prepared tin smooth with back of a spoon leaving a slight hallow in the centre.
- Bake the cake for 3 hours. Protect the top of cake from over-browning by covering with brown paper for the last 1+ 1/2 hours baking. Check the cake after 2+ half hours with small skewer into centre of cake = when it comes out dry cake is done; but oven temperatures can vary just might need that extra half hour.
- Wrap the cake in 2 sheets of grease-proof paper and then cover with a layer of tin foil. Store in an airtight tin or tuber wear in a cool place. Years ago the wee old Irish woman would hide there cakes under the bed so there husband wouldn't break into the Christmas cake after a night on the beer before Christmas.