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Christmas: Irish Christmas Cake

Source of Recipe

by Shanny, from FlowGo


Recipe Introduction

Start now - cake needs to age for at least three weeks! lol! 1 lb. Citron, chopped
1/2 lb. Candied Orange and Lemon peel, chopped
1/2 lb. Preserved or Glace Cherries, chopped
1/2 lb. Dates, chopped
3¾ cup Raisins
3¾ cup Currants
1 lb. Almonds, coarsely chopped
3/4 cup Brandy
1 lb. Brown Sugar, firmly packed
1 lb. Butter, softened
15 large Eggs, separated; yolks beaten until thick
4 cups All-purpose Flour, sifted
1 Tbsp. ground Cinnamon
1 Tbsp. ground Cloves
1 Tbsp. ground Allspice
1 Tbsp. ground Nutmeg
1½ Tbsp. ground Mace

Pre-heat oven to 300° and place a large baking pan full of water in the oven as it warms. Lightly grease and line a 12-inch springform pan with waxed paper; set aside.

Blend together the chopped citron, candied orange and lemon peel, cherries, dates, raisins, and currants. Add the almonds and toss to blend again. (You may want to reserve a handful of cherries and almonds for garnishing the cake when complete.) Pour the brandy over the fruit and set aside to plump while combining the remaining ingredients.

In a separate mixing bowl, cream together the brown sugar and butter until light and fluffy. Add the beaten egg yolks gradually, blending constantly.

Reserve about one cup of the flour and sift the remaining three cups with the cinnamon, cloves, allspice, nutmeg, and mace into the creamed eggs and butter. Add the dry ingredients gradually, making sure to blend well after each addition.

In a separate mixing bowl, beat the egg whites until glossy. Gently fold the egg whites into the cake batter.

Dust the brandy-soaked fruits with the remaining cup of flour, then fold the fruits into the cake batter.

Pour the batter into the prepared cake pan and gently tap on a counter to remove any air bubbles. Bake the cake with the tin of water for approximately 2½ hours or until a cake tester can be cleanly removed from the cake.

Let the cake cool in the tin for about 15 minutes before removing to a wire rack to cool completely.

Soak a large cheesecloth or other clean muslin fabric in about a cup of brandy. Wrap the cooled cake with the brandy-soaked cloth, and place the cake in an airtight container. Refrigerate or place in a cool, dry area for at least three weeks.
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Marzipan Icing for Irish Christmas Cake

Apricot Jam or Red Currant Jelly
Water
Almond Paste or Marzipan Ingredients:
3½ cups Confectioner's Sugar, sifted
1 cup Granulated Sugar
5 cups ground Almonds
4 large Eggs
Juice of 1 Lemon
1 tsp. Vanilla Extract
1 Tbs. Rum
1 Tbs. Orange-flower Water

Before icing the Irish Christmas Cake, smear a thin glaze over the top and sides of the cake with either the apricot jam or red currant jelly, thinned with a little water. (Adding the layer of jelly will help the marzipan stick to the sides of the cake.)

Mix the sifted confectioner's sugar with the granulated sugar and almonds in a large mixing bowl.

In a separate mixing bowl, beat the eggs until frothy, then gradually add the lemon juice, vanilla extract, rum, and orange-flower water into the eggs.

Working first with a wooden spoon, mix the egg mixture with the dry ingredients until a paste is formed. You will most likely finish blending the mixture with your hands to make sure the marzipan is a smooth paste. Be cautious while blending, because the marzipan must be a paste-like mixture. If over-blended, the marzipan will be crumbly, making it impossible to roll and mold.

After kneading the paste to the desired consistency, wrap it in wax paper, cover it and leave it to stand for 24 hours. It will be easier to handle at that time.

Roll the marzipan on a board that has been lightly dusted with confectioner's sugar. Form a 14" circle of marzipan. Drape the circle of marzipan over the jelly-coated cake, trimming at the bottom as necessary and gently pressing the marzipan onto the firm cake. Wrap the cake in foil and store it in a dry, cool place for several days.
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Royal Frosting for Irish Christmas Cake

2 Egg Whites
1 Tbsp. fresh Lemon Juice
1 lb. Confectioner's sugar

Beat the egg whites with the lemon juice until they are the consistency of cream. Beat in the confectioner's sugar a little at a time. Continue beating, making sure to scrape the sides of the bowl occasionally, until the icing is smooth and shiny.

The icing will be very stiff. Cover the bowl with a damp cloth if you do not plan on icing the Irish Christmas Cake immediately.

TO FINISH THE CAKE: Cover the almond paste with a thin layer of icing. Dip the knife in hot water if the icing is difficult to spread. To decorate the cake, form peaks on the sides and edges of the top of the cake with the remaining icing, using the tip of a knife. Place several dried cherries and/or almond halves on top of the frosting for garnish, if so desired.