Irish Christmas Cake
From Time Life: Cooking of the British Isles
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READY IN: 1hr 50mins
SERVES: 10
YIELD: 1 9 inch white fruitcake
UNITS: US
INGREDIENTS
Nutrition- 3⁄4
- 2tablespoons butter
- 1 1⁄4cups flour
- 2tablespoons flour
- 3⁄4cup candied cherry (coarsely chopped)
- 1 1⁄4cups seedless raisins
- 1 1⁄4cups white raisins
- 1 1⁄4cups dried currants
- 1⁄2cup mixed candied fruit, peels (finely chopped)
- 2
- 1 1⁄4cups sugar
- 7
- 1teaspoon ground allspice
- 1tablespoon salt
- 1
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DIRECTIONS
- Preheat oven to 300°F.
- Brush bottom and sides of 9 x 3 springform pan with 2 tbsp butter.
- Dust with 2 tbsp flour, tilting to coat and flipping and tapping to remove excess.
- Combine cherries, raisins, currants, candied peel and angelica in a bowl.
- Add 1/2 cup flour and toss to coat evenly; set aside.
- In large bowl cream softened butter and sugar by beating with a wooden spoon against edges until light and fluffy.
- Beat in eggs one at a time, then slowly beat in remaining flour, allspice and salt.
- Combine nuts with fruit mixture and add to batter slowly, 1/2 cup at a time, beating well after each addition.
- Pour batter into pan and spread evenly with spatula.
- Bake on middle rack for 1 1/2 hours or until top is light golden or a cake tester comes out clean.
- Cool completely before removing from pan.
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