Irish Christmas Cake

Submitted by Michelle_My_Belle

"From Time Life: Cooking of the British Isles"

 

• Ready In: 1hr 50mins
• Ingredients: 15
• Yields: 1 9 inch white fruitcake
• Serves: 10

ingredients

• 3⁄4 lb butter (3 sticks)
• 2 tablespoons butter
• 1 1⁄4 cups flour
• 2 tablespoons flour
• 3⁄4 cup candied cherry (coarsely chopped)
• 1 1⁄4 cups seedless raisins
• 1 1⁄4 cups white raisins
• 1 1⁄4 cups dried currants
• 1⁄2 cup mixed candied fruit, peels (finely chopped)
• 2 tablespoons candied angelica (finely chopped)
• 1 1⁄4 cups sugar
• 7 eggs
• 1 teaspoon ground allspice
• 1 tablespoon salt
• 1 cup walnuts (finely chopped)

directions

1. Preheat oven to 300°F.
2. Brush bottom and sides of 9 x 3 springform pan with 2 tbsp butter.
3. Dust with 2 tbsp flour, tilting to coat and flipping and tapping to remove excess.
4. Combine cherries, raisins, currants, candied peel and angelica in a bowl.
5. Add 1/2 cup flour and toss to coat evenly; set aside.
6. In large bowl cream softened butter and sugar by beating with a wooden spoon against edges until light and fluffy.
7. Beat in eggs one at a time, then slowly beat in remaining flour, allspice and salt.
8. Combine nuts with fruit mixture and add to batter slowly, 1/2 cup at a time, beating well after each addition.
9. Pour batter into pan and spread evenly with spatula.
10. Bake on middle rack for 1 1/2 hours or until top is light golden or a cake tester comes out clean.
11. Cool completely before removing from pan.

Reviews

[Sydney Mike]

Yeah, I know ~ The Irish would probably say I messed up royally with my substitutions for this cake, but the done deal tasted just fine! I used marschino cherries instead of candied ones, then used almost a cup of finely chopped dried fruits instead of the candied (AND a couple Tbsp of my own dried orange peel)! I was very pleased with the final cake & would definitely make it again! [Made & reviewed as a bonus recipe in the Aus/NZ Recipe Swap #14, Mar 08]