Aunty Rosaleen's Traditional Irish Christmas Cake

Von Bigger Bolder Baking

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Zubereitung

1. The night before, steep the raisins, candied peel, orange zest and lemon zest in the whiskey (or apple juice or orange juice), covered, at room temperature overnight.
2. The next day, preheat the oven to 280°F (140°C). Butter and line a 10-inch baking pan.
3. Rinse the cherries, pat them dry, quarter them and toss lightly in a little flour. Set aside.
4. Combine the flour, mixed spice and nutmeg in a large bowl.
5. Cream the butter and sugar on high speed until pale and fluffy, about 5–7 minutes.
6. Beat in the eggs one at a time, then fold in the dry ingredients.
7. Fold in the soaked fruit mixture, chopped almonds and cherries.
8. Pour the batter into the prepared pan and smooth the top.
9. Bake on the middle shelf for 1 hour, then lower the oven to 240°F (120°C) and bake for a further 2–2½ hours, checking carefully in the last 30 minutes.
10. While the cake is still hot, poke holes all over the top with a skewer and drizzle over 2 tablespoons of whiskey. Once fully cooled, wrap well in baking paper and foil and store in a cool, dry place (up to 76°F/24°C) for up to 3 months.

Zusammengefasst aus dem Video von Bigger Bolder Baking. Schau es dir für die Details an.

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