Hi Bold Bakers!
One of our Christmas Traditions in Ireland is to eat fruit cake. A big part of that tradition is to make our Christmas Cake in October, giving your cake enough time to mature its flavor and age. This Christmas Cake is rich and moist, and very delicious. This recipe is from my Aunty Rosaleen who is a fantastic baker. She kindly shared it with me and I’m sharing it with you.
Part of the tradition of making Christmas Cakes is to make a wish when storing the ingredients together. I have very clear memories of mixing the big Mason & Cash bowl in the kitchen with my mum. We would line up to make a wish.
Like I said, these cakes get better with age. Store it in a tin or air tight container for up to 6 months. Don’t worry, the booze will keep it from turning bad and it will actually get better with age.
Join in my family tradition and make an Irish Christmas Cake this holiday season. It's my Aunty Rosaleen's recipe and I'm excited to share it with you!
- 1 orange, zested
- 1 lemon, zested
- 3 cups (15oz/426g) sultanas
- 3 cups (15oz426g) raisins
- 1 ½ cups (8oz/225g) glace cherries
- ½ cup (2 ½oz/71g) chopped or sliced almonds
- ⅓ cup (2oz/60g) candied peel
- 1 cup (8floz/225ml) whiskey
- 1 ⅔ cups (13oz/367g) muscovado sugar or dark brown sugar
- 1 ¼ cup (10oz/ 300g) butter, room temperature
- 5 eggs, room temperature
- 2 cups (10oz/282g) all purpose flour
- 1 teaspoon mixed spice
- 1/2 teaspoon nutmeg , ground
The night before, steep the fruit, candied peel, orange zest and lemon zest in whiskey. Allow to sit covered overnight at room temperature. This lets the fruit plump up and all the flavors macerate.
The next day, pre-heat the oven to 280oF (140oC) then butter and line a 10 1/2 inches wide and 3 inches deep cake tin, set aside.
Rinse the cherries off then pat with a paper towel to absorb any excess liquid. Quarter the cherries then lightly toss in flour (this will keep the cherries from sinking to the bottom of the cake while baking). Set aside.
In a large bowl combine the flour and spices, set aside.
Cream together the butter and sugar until pale and fluffy.
Add in the eggs one at a time then fold in the dry ingredients.
Lastly, fold in the boozy fruit mix, chopped almonds, candied peel and cherries. At this point traditionally you make a wish while you stir. As kids my Mum always let us do this.
Bake in a preheated oven at 280oF (140oC) for one hour then at 240oF (120oC) for about 2 1/2 hours.
Once baked let it cool down completely on a wire rack. Wrap it up well in baking paper and store in a tin or air tight container for up to 3 months. Don't worry, the booze will keep it from turning bad and it will actually get better with age.
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Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!
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