Christmas Cake

This reminds me of my mother and sister, a traditional Irish Christmas cake. Indulge in the festive spirit with this wonderful, rich and moist cake infused with the warmth of Irish whiskey (or your choice of brandy or rum). This tempting holiday treat is packed with a delightful mix of raisins, candied fruit, and zesty citrus, perfectly spiced with a blend of mixed spice and nutmeg. Each bite offers a burst of flavor, complemented by the sweetness of dark brown sugar and the richness of butter. Once the cake is baked to perfection, it's then 'fed' with more whiskey to enhance its deep, rich flavor and keep it moist. Once cooled, it's covered with a layer of smooth marzipan, providing a sweet almond taste that pairs beautifully with the fruitcake. Finally, the cake is adorned with a glossy, snow-white royal icing, adding a touch of festive charm and a delightful crunch. Perfect for holiday gatherings, this Christmas Cake is not just a dessert but a slice of my childhood that brings memories of joy, as I'm sure it will to you.

Ingredients

The night before:

2 & 1/2c/385g Raisins [or mix of sultanas/raisins]

2/3c/155g Candied fruit - mixed peel

Zest of 1 Orange

Zest of 1 Lemon

1c/236ml Irish Whiskey [or brandy or rum]

Make your cake:

2 & 1/4c/270g Plain - All purpose Flour

1 & 1/4c/300g Butter- unsalted, softened

1tsp Mixed Spice - *see notes below

1/2tsp Nutmeg

1/4tsp Salt

1 & 1/3 c/285g Dark brown sugar

5 Large Eggs - room temperature

1 & 1/2c/225g Glaze Cherries

1Tbs Cornstarch

The night before:

Preheat oven to 300F/150C - Middle shelf

Line a 9-10inch/22-25cm round cake pan. About 3 inches/7.5cm deep.

Put a parchment paper wall inside the tin to extend 1-2inches above the rim. Prepare

a double layer of brown paper [or newspaper] around the outside of the tin to

extend about 3 inches above the rim. This helps prevent burning the cake.

1. Rinse the cherries in cold water, and dry well with paper towel. Cut the cherries in half. Sprinkle them with the tablespoon of cornstarch, toss to coat, set aside.

2. In a large bowl, combine fruits, flour, spices and salt - mix well, set aside.

3. In the bowl of a stand mixer, add butter & sugar, beat on medium speed for 5-7 minutes until light and fluffy.

4. Add eggs one at a time. Mix well after each addition. Clean sides of bowl often. If your mixture breaks or curdles, add a tablespoon of flour to help bring it back together.

5. Add half the fruit/flour mixture by had using a wooden spoon, combine well and continue with the second half.

6. Pour batter into cake pan, even out the surface, clean any drips off the parchment paper. Bake on middle shelf for 60 minutes at stated temperature.

   
   

   After 1 hour, reduce the heat to 280F/121C and continue to bake for another 1 hour and 15 minutes. Start checking the center of the cake for doneness, a skewer/toothpick or knife should come out clean.

7. After removing from the oven, poke some holes in the top of the cake, about 2 inches apart and 1/2 inch deep. Then drizzle 2 Tbs whiskey [or brandy/rum] all over the top, this is **'feeding' the cake.

Allow to cool in tin for 20 minutes, then remove and cool completely on wire rack.

If not icing, or not using right away, wrap in parchment, wax paper, or aluminum foil.

Place in an airtight container.

*Mixed Spice is usually only available in Ireland/Uk and perhaps other parts of Europe. It is a combination of ground:

• Cinnamon, Coriander, Nutmeg, Cloves, Ginger, Mace & All Spice

You can make your own by combining:

1tsp Ginger

1tsp Coriander

1tsp Cloves

1tsp Mace

1Tbs Nutmeg

1Tbs Cinnamon

1Tbs All Spice

Store in a container and use as needed.

If you don't want to make mixed spice; as an alternative, add to the cake an additional, 1/2 tsp cinnamon, 1/4 tsp ginger, 1/4 tsp cloves to make up for the 1tsp mixed spice. You could also add some pumpkin spice, however be mindful as it is mostly cinnamon & nutmeg.

**Feeding the cake

You can make your cake a few months in advance. Every 2 weeks, take it out and sprinkle 2 Tbs of the liquor you've used over the top. This will soak in and help develop that deep, rich flavor and help keep it moist. The alcohol also helps preserve the cake longer.

However, you can make the cake just a few days in advance, feed it after you take it out of the oven. Decorate it or not, slice and enjoy!