irish whiskey christmas cake

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Cooking receipe to make irish whiskey christmas cake under category General Recipes. You may find some video clips related to this receipe below.

irish whiskey christmas cakes

delia smith

for the pre soaking:

275ml irish whiskey

1 1/2 teaspoons angostura bitters

450g raisins

225g currants

110g stoned no soak prunes

50g glace cherries

50g unblanched almonds

110g mixed candied peel

1/2 rounded teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg

1/2 teaspoon ground cloves

1 1/2 teaspoons vanilla extract

1 tablespoon molasses sugar

grated zest 1 orange

grated zest 1 lemon

1/2 teaspoon salt

for the cake:

250g self raising flour sifted

250g demerara sugar

250g unsalted butter softened

5 large eggs at room temperature

1 heaped tablespoon apricot jam

1 tablespoon Irish whiskey

for the icing:

500g marzipan (in a block)

570 unrefined golden icing at plus a little extra for rolling

1 large egg white

1 dessertspoon molasses syrup or black treacle

2 1/2 tablespoons irish whiskey

20cm square cake tin greased the base and sides lined with a double thickness of one paper (parchment) to sit 10cm deep.

One week before you intend to bake the cake measure out the whiskey bitters and 3 tablespoons of water into a large saucepan then roughly chop the prunes cherries and almonds and finely dice the mixed candied peel.

Add these along with the rest of the pre soaking ingredients to the pan ticking them as you go to make sure nothing gets left out.

Stir and bring the mixture up to simmering point then keeping the heat low simmer very gently without a lid for 15 minutes.

Allow everything to cool completely then pour the mixture into a large jar with a lid or an airtight plastic container and leave it in the fridge for seven days giving it a little shake from time to time.

When youre ready to bake the cake preheat the oven to gas mark 1/275F /140C.

If you are using a gas oven that was made after 1992 you will need to cook this cake at gas mark 2.

Measure out the flour sugar and butter into a very large bowl then add the eggs and either whisk or beat with a wooden spoon until everything is evenly blended.

Gradually fold in the fruit mixture until it is evenly distributed.

Spoon the mixture into the prepared tin levelling the surface with the back of the spoon.

Bake in the centre of the oven for 3 hours without opening the door then cover the cake with a double thickness of greaseproof paper and continue to bake it for a further 30 minutes or until the centre feels springy when lightly touched.

Cool the cake for 45 minutes in the tin then remove it to a wire rack to finish cooling. When its completely cold wrap it in a double layer of greaseproof paper then foil and store it in an airtight container.

When you are ready to finish the cake first take a sharp knife and cut the cake into quarters so you end up with four smaller 10cm square cakes.

Melt the jam with the whiskey in a small saucepan and stir it a few times until all the lumps have dissolved.

Using a brush coat the surface of each cake quite generously with it.

Take the marzipan and cut off a quarter of the block then on a surface lightly dusted with icing sugar roll the piece into 20cm square. With a sharp knife cut the square into quarters so you end up with four 10cm square pieces.

Gently take each square and place one on top of each cake lightly pressing the marzipan down.

Cut the remaining piece of marzipan in half and roll each half into a strip measuring 15 x 40cm then cut each strip in half lengthways so you are left with four strips: one for the sides of each cake.

Press each strip lightly around the edges of each cake and pinch to seal at the join with the top piece of marzipan.

For the icing sieve the icing sugar then place the egg white and molasses (or black treacle) in a large bowl and using an electric hand whisk whisk together thoroughly.

With the whisk running add a tablespoon of icing sugar at a time and keep adding it until the mixture thickens.

As it begins to crumble add a tablespoon of the Irish whiskey to combine the mixture then carry on adding more icing sugar until it becomes thick.

Add another tablespoon of whiskey then the rest of the icing sugar and whiskey and keep whisking until everything is blended together.

Divide the icing into four and using a palette knife smooth it over the top and down the sides of each cake dipping the knife into a small saucepan of simmering water to make it easier to spread.

To give the cakes a nice finish dip the knife in the simmering water once more and make swirls with the knife over the cakes then leave them to dry overnight.

Wrap each cake in greaseproof paper then in foil and keep in an airtight container.

To decorate the cakes youll need four lengths of ribbon each 1.2 m long and 40mm wide.

For the 20cm cake:

Take the marzipan and cut offa quarter of the block then roll this piece out to a 20cm square.

Cut the remaining piece in half and roll each half into a strip measuring

7.5 x 40cm then use these strips to cover the sides of the cake.

Decorate with ribbon as above

If youve never made a Christmas cake before this one is dead easy and you wont be disappointed. I now prefer the much thinner layer of marzipan and icing and the flavour of the Irish whiskey in the icing as well as the cake is brilliant. If you want to keep the cake for any length of time let the marzipan dry out (covered with a clean tea cloth) for a week before icing.

Makes four 10cm square cakes or one 20cm square cake

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