Irish Christmas Cake

Method11 steps

1. 1

   Step 1: Steep the raisins, candied peel, orange (1 medium) zest and lemon (1 medium) zest in whiskey (or apple juice/orange juice*). Allow to sit covered overnight at room temperature. This lets the fruit plump up and all the flavors macerate.

   Uses 3 cups (15 oz/426 g) raisins · ⅓ cup (2 oz/58 g) candied peel · 1 medium orange, (zested) · 1 medium lemon, (zested) · 1 cup (8 fl oz/225 ml) O'Driscolls Irish Whiskey (or apple juice/orange juice*)

2. 2

   Step 2: Preheat the oven to 280°F (140°C). Butter and line a 10-inches baking pan and set aside.

   Uses butter, as needed for greasing cake pan

3. 3

   Step 3: 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.

   Uses 1 ½ cups (8 oz/225 g) glace cherries · all-purpose flour, as needed to coat cherries

4. 4

   Step 4: In a large bowl combine the flour and spices, set aside.

   Uses 2 cups (10 oz/282 g) all-purpose flour · 1 teaspoon mixed spice · ½ teaspoon ground nutmeg

5. 5

   Step 5: Cream together the butter and sugar on HIGH speed until pale and fluffy, about 5-7 minutes.

   Uses 1 ¼ cups (10 oz/300 g) butter, (room temperature) · 1 ⅔ cups (13 oz/367 g) muscovado sugar ( (or dark brown sugar))

6. 6

   Step 6: Add in the eggs (5 large) one at a time then fold in the dry ingredients.

   Uses creamed butter and sugar · 5 large eggs, (room temperature) · flour and spice mixture

7. 7

   Step 7: Lastly, fold in the boozy fruit mix, chopped almonds, and cherries. At this point traditionally you make a wish while you stir. As kids my Mum always allowed us do this.

   Uses cake batter · macerated fruit · ½ cup (2 ½ oz/71 g) chopped or sliced almonds · quartered flour-coated cherries

8. 8

   Step 8: Pour the cake batter into the prepared pan and smooth out the top.

   Uses fruit cake batter

9. 9

   Step 9: Bake on the middle shelf for 1 hour, then reduce the temperature to 240°F (120°C) and continue to bake for about 2 - 2 ½ hours (Monitor carefully in the last 30 minutes or so, your oven might be a little hotter than mine)

   Second baking stage at 240°F after first hour · 150 minUses fruit cake batter in prepared pan

10. 10

    Step 10: For the whiskey (2 tablespoons) version, poke holes in the hot cake and drizzle over 2 tablespoons whiskey. Once completely cool, wrap well in baking paper and foil and store in a cool, dry place (up to 24°C/76°F) for up to 3 months. For the alcohol-free juice version, omit the whiskey feeding and do not prepare more than 1 month ahead; refrigerate in a very warm or humid climate.

    Uses baked Christmas cake · 2 tablespoons whiskey, for feeding hot cake (omit for alcohol-free version)

11. 11

    Step 11: If making the whiskey version for storage, feed the wrapped cake every 2 weeks with a little whiskey, then rewrap. Omit alcohol feeding for the juice version and follow its shorter storage guidance.

    Uses wrapped cooled Christmas cake · a little whiskey, optional for feeding cake every two weeks