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My Traditional Irish Christmas Cake

Christmas cakes are made in many different ways, but generally they are variations on the classic fruitcake. They can be light, dark, moist, dry, heavy, spongy etc. The cakes are made in many different shapes, with frosting, royal icing, a dusting of icing sugar or simple and plain.

The spices and dried fruits in the cake are supposed to represent the exotic eastern spices brought by the three Wise Men to the newborn King! The fruit is all soaked overnight in the whiskey, in a covered bowl, before use.

I always make three cakes - one for Christmas Day and two to eat every day for tea until then!

My Christmas Cake Ingredients:
150g (5oz) raisins
125g (4½oz) stoned dates
125g (4½oz) sultanas
100g (4oz) glace cherries
100ml (4 fl oz) Irish whiskey
(all of the above are soaked together overnight before making the cake)

225g (8oz) real butter
extra butter for greasing
200g (7oz) caster sugar
4 eggs
grated rind of 1 lemon & 1 orange
2tbls black treacle (or molasses)
225g (8oz) plain (all purpose) flour
½ tsp salt
1 rounded tsp baking powder
1 tsp mixed spice
¼ tsp ground ginger
¼ tsp grated nutmeg
¼ tsp ground clove
50g (2oz) ground almonds
50ml (2 fl oz) extra whiskey 

My Method:
1. Preheat the oven to 150°C (300°F), Gas mark 2. Grease a 20cm (8") cake tin and line it with greaseproof paper. Wrap some Newspaper around the outside and tie it with string. This will help the outside of the cake from browning too much during the cooking and prevent it from drying out.

2. Beat together, in a bowl, the sugar & butter until creamy. Gradually add the eggs, dusting a little of the flour in with each egg added. Add the treacle & grated fruit rinds and mix well.

3. Sift the flour and baking powder into the bowl of soaked fruit and add the salt, spices and almonds. Stir all of this together, mixing well.

4. Fold the fruit mix into the egg mix, stirring evenly. Spoon the completed mix into the cake tin.

5. Bake in the centre of the oven for 3 hours. If it is browning a little too much cover it loosely with tinfoil. Cook for another ½ hour. The cake is cooked when a fine skewer, inserted into the centre, comes out clean and dry.

Make small holes all over the warm cake with a skewer and spoon the extra 50ml whiskey over the holes until it has all soaked in. Leave the cake to cool in the tin. 

When the cake is cold, remove it from the tin, peel off the lining paper, then wrap it first in clean greaseproof paper and then in foil.

A small amount of brandy, sherry or whiskey (depending on your favourite drink) should be poured onto the cake every week until Christmas. This process is called “feeding the cake”. 

You also should turn the cake over, each week, before you pour another little bit of your favourite drink over it. This ensures that all that lovely alcohol penetrates to the very middle of the Christmas cake and definitely creates that "Yum!" factor on Christmas Day. Enjoy!

Zack

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The Irish Food Guide Blog www.IrishFoodGuide.ie includes news, foodie chat, recipes, award results, links and other general information on the Food & Tourism Industry in Ireland.

It is written & curated by Zack Gallagher, Donegal Town, Co Donegal, Ireland.

“My Blog is a slice of the Irish Food ‘Network’. I’m a Chef with over 27 years experience and also have a background in media. I’m passionate about Irish Food Tourism and I believe that a rising tide really can lift all boats!”

Supporting Irish Food created by passionate producers and encouraging the Irish food & hospitality industry to use modern social media methods to increase their business.

Zack is building an all-Ireland Food Tourism network to assist Tour Operators bringing guests into Ireland to connect easily with artisan Irish food producers, so as they can experience the provenance and personality behind our Irish food Visit www.IrishFoodTours.ie

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