Wednesday, January 16, 2019

Traditional Irish Christmas Cake






Traditional Irish Christmas Cake

 

 

Ingredients

For the fruit Mix (To be soaked overnight)

·         450 grams 1 lb sultanas (golden kishmish)
·         225 grams 1/2 lb raisins (brown kishmish)
·         225 grams 1/2 lb currants (black kishmish)
·         100 grams 4 oz glacĂ© cherries (candied), halved or whole, not chopped
·         50 grams 2 oz mixed candied peel, finely chopped (I used candied papaya)
·         1/2 teaspoon mixed spice
·         1/2 teaspoon cinnamon I skipped this
·         1/2 teaspoon vanilla essence
·         grated zest & juice of 1 lemon
·         grated zest & juice of 1 orange
·         2 medium sized apples finely grated
·         100 grams almonds slivered
·         1 tablespoon golden syrup
·         4 tablespoons Irish whiskey

For the cake:
·         280 grams 10 oz unsalted butter, at room temperature
·         225 grams 8 oz soft brown sugar
·         5 eggs
·         280 grams 10 oz all-purpose flour (maida)
·         50 grams 2 oz almond powder (ground almonds)
·         1/2 teaspoon salt

Instructions

Soak the fruit the night before you plan to bake your cake:
1.   Roughly chop the sultanas, raisins and currants. Finely chop the candied peel. Halve the glacĂ© cherries if they are whole. Don't chop them. Place all these dry fruits along with the rest of the ingredients mentioned under For the fruit Mix (To be soaked overnight) in a big bowl, mix well and cover with cling wrap.
Prepare the baking tin (very important - don't skip this step as the cake will bake for hours and you don't want to burn it!)
1.   You will need an 8" square or a 9" round pan with tall, straight sides, preferably a spring form pan. Make sure that the pan does not have handles/flat on the sides (like the one's by Prestige brand). This is because you will need to cover the sides of the baking tin with baking paper to prevent the cake from burning.
2.   Grease and line the base of the baking tin with baking parchment. Next, grease and line the sides of the pan with baking parchment that extends a little over the sides (the sides of the paper should be higher than the sides of the tin - this is because your cake will rise much above the depth of the cake so you don't want it to spill over or form a muffin top).
3.   ………………………………………………………..
4.   …………………………………………………………………….
Full instructions: Click here