Traditional Irish Christmas Cake

340g Plain Flour

310g Brown Sugar

350g Butter

575g Currents

400g Sultans

150g Raisins

200g Cherries (1 435g tin, drained)

200g Mixed Peel

150g Mixed Chopped Nuts

85g Ground Almonds

1 tsp Mixed Spice

.5 tsp Cinnamon

2 tablespoons Black Treacle

7 Eggs

1 Large Orange

1 Lemon

6 tbls Brandy

To Decorate:

400g Marzipan

5-6 cups of Royal Icing

Directions

Prepare the baking tin (the day before baking):

1. Place the tin on 4 layers of grease-proof paper and mark the edge with a pencil, cut along pencil line.Measure the length of the outside of the tin and cut off the same length of grease proof paper.

2. Fold paper in half (width-wise) and make small angular cuts along the bottom edge.

3. Place inside tin and place 4 disks on top of the cut edge.

4. Cut aluminum foil in the same way as the last piece of grease proof paper and attach to outside of tin.

Prepare the fruit at least 1 day before baking:

1. Add cleaned fruit to a large mixing bowl.

2. Wash cherries in cold water, dry well, chop into halves and add to bowl.

3. Add mixed peel and mixed chopped nuts.

4. Grate lemon and orange rind and add to fruit.

5. Squeeze orange and lemon and pour over fruit.

6. Mix well and pour brandy over fruit.

7. Cover and leave overnight.

Prepare the cake for baking:

1. Cream butter and sugar together.

2. Whisk eggs slightly.

3. Add treacle to eggs and whisk again.

4. Sieve the flour; Add spices and ground almonds and mix.

5. Add some flour to the creamed butter and sugar.

6. Add some egg and mix well.

7. Add eggs and flour alternatively until all are used.

8. Mix well.

9. Add in fruit, mix well & turn into prepared tin.

10. Paddle the mixture with a spoon on top.

11. Scoop of the mixture leaving a hollow in the center of the cake.

12. Bake at 140' C, 275' F, Gas 1 for approx. 4 hours.

13. Allow the cake to cool and wrap tightly in aluminum foil.

14. Store the cake in a cool, dark location for 2-3 months (traditionally stored for up to 12 months) to allow the flavors to develop.

To Decorate the cake:

1. Use a rolling pin to roll out the marzipan.

2. Roll out a large piece, approx. 1cm thick, drape over the cake and trim off the excess.

3. Roll out long pieces and use these to cover the side of the cake.

4. If the marzipan is not adhering to the cake a thin coat of marmalade can be used to help keep it in place.

5. The marzipan should form an airtight coat on the cake.

6. Pinch the edges together and use your thumbs to push the marzipan along the bottom of the cake and the cake board/dish that you will use to serve the cake from.

7. Re-wrap the cake in aluminum foil and store for 3-30 days.

To Finish the cake:

1. Prepare 5 cups of royal icing (middle consistency) and smooth on cake, allow to set overnight.

2. Prepare 1 cup of royal icing (thick consistency) to decorate as desired.