Irish Christmas Cake Recipe

 Irish Christmas Cake Recipe

• 375g Sultanas
• 375g Raisins
• 90g Glace Cherries
• 90g Dates
• 60g Prunes
• 30g Glace Pineapple
• 60g Mixed Peel
• 1 teaspoon grated Lemon Rind
• 1 teaspoon grated Orange Rind
• 2 tablespoons Lemon Juice
• 1/4 Cup Orange Juice
• 1/3 Cup Whiskey
• 1/2 small Green Apple
• 30g Walnuts
• 60g Ground Almonds
• 185g Butter
• 1 Cup Caster Sugar
• 3 Eggs
• 1 1/2 Cups Plain Flour
• 1/4 teaspoon Nutmeg
• 1/2 teaspoon Cinnamon
• 1/4 teaspoon Salt
• 1 tablespoon Whiskey

Time: 5 hour
Serves: 10

• Remove the seeds from the prunes and chop all the fruit (scissors dipped in water is the easiest way to do this). Combine the chopped fruit, rinds, juices, whiskey and peeled and grated apple - if you start early enough, store them in a screw-top jar for up to 3 weeks to let flavours soak into the fruit. Shake the jar well and store in a cool dry place - this gives the fruit a really rich flavour. Each day turn the jar upside down for even soaking.
  
  On day of baking: line a deep 20cm square cake tin with two thicknesses of greaseproof paper, bringing paper 5cm above the top edge of the tin.
  
  Chop the walnuts. Beat the butter till soft, add sugar, beating till just combined. Add eggs, one at a time, beating well after each addition. Put the fruit mixture into a large basin and add walnuts, almonds and creamed mixture - mix well. Stir in the sifted dry ingredients and spread the mixture evenly into the prepared tin. To get a smooth surface on the top of the cake - wet a dessertspoon and rub the back of the spoon over the cake mix to smooth it out.
  
  Bake in a slow oven for 3 to 3 1/2 hours. Remove from the oven and brush evenly with the extra whiskey, cover with foil and leave until cold before removing from tin. Re-wrap in foil and keep in fridge until required..

• Cooking time 3 - 3 1/2 hour.
• Allow to cool before serving.
• Store in an airtight container.

• Serve with Whipped Cream, Ice Cream.
• Great for Xmas parties.

Christmas Recipes Index