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.
- 3 cups (16oz/454g) sultanas
- 3 cups (16oz454g) raisins
- 1 ½ cups (8oz/225g) glace cherries
- ⅓ cup (2oz/60g) candied peel
- 1 cup (8 floz/225ml) Whiskey
- 2 cups (10oz/300g) all purpose flour
- 1 ⅔ cups (10oz/300g) muscovado sugar or dark sugar
- 1 ¼ cup (10oz/ 300g) butter, room temperature
- 1 teaspoon mixed spice
- 1/2 teaspoon nutmeg , ground
- grated zest of 1 orange and 1 lemon
- 5 large eggs
- ½ cup (2oz/60g) chopped or sliced almonds
- The night before, steep the fruit and candied peel in whiskey overnight on the counter top. This lets the fruit plump up and all the flavors macerate.
- The next day, cream together the butter and sugar until pale and fluffy.
- Next, mix in your flour and spices until combined.
- Lastly fold in the boozy fruit mix. At this point traditionally you make a wish while you stir. As kids my Mum always let us do this.
Line a 9 inch round, or an 8 inch square tin with parchment paper on the bottom and up the sides of the tin. The cake needs to bake for a long time so make sure to line your tin well to protect the edges from burning.
- 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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