Irish Christmas Cake
.
Yield
24 servingsPrep
30 minCook
1 hrsReady
11 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
raisins, seedless
|
|
| 1 | cup |
golden raisins
|
|
| 1 | cup |
sour cherries
dried, cranberries or raisins, dried |
*
|
| 1 | cup |
apricots, dried
chopped |
*
|
| 1 | cup |
prunes
pitted, chopped |
*
|
| ¼ | cup |
candied orange peel
finely chopped |
*
|
| ½ | cup |
irish whiskey
plus 3 tablespoons |
* |
| 1 ½ | cups |
butter, unsalted
room temperature |
|
| 2 ½ | cups |
sugar
|
|
| 8 | extra-large |
eggs
|
|
| 1 | tablespoon |
lemon zest
grated |
|
| 1 | tablespoon |
lemon juice
fresh |
|
| 2 | teaspoons |
vanilla extract
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
nutmeg
ground |
|
| 3 | cups |
cake flour
|
|
| 2 | cups |
almonds
slivered |
*
|
| 21 | ounces |
marzipan
|
* |
| 1 | x |
powdered sugar
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
raisins, seedless
|
|
| 237 | ml |
golden raisins
|
|
| 237 | ml |
sour cherries
dried, cranberries or raisins, dried |
*
|
| 237 | ml |
apricots, dried
chopped |
*
|
| 237 | ml |
prunes
pitted, chopped |
*
|
| 59 | ml |
candied orange peel
finely chopped |
*
|
| 118 | ml |
irish whiskey
plus 3 tablespoons |
* |
| 355 | ml |
butter, unsalted
room temperature |
|
| 591 | ml |
sugar
|
|
| 8 | extra-large |
eggs
|
|
| 15 | ml |
lemon zest
grated |
|
| 15 | ml |
lemon juice
fresh |
|
| 1E+1 | ml |
vanilla extract
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
nutmeg
ground |
|
| 7.1E+2 | ml |
cake flour
|
|
| 473 | ml |
almonds
slivered |
*
|
| 606.9 | ml/g |
marzipan
|
* |
| 1 | x |
powdered sugar
|
*
|
Directions
Combine first 6 ingredients in bowl.
Add ½ cup whiskey.
Let stand overnight, stirring occasionally.
Position rack in center of oven and preheat to 325℉ (160℃).
Butter 10-inch-diameter tube pan.
Line bottom with parchment or waxed paper.
Butter parchment and dust with flour.
Using electric mixer, beat butter in large bowl until light.
Add 2½ cups sugar and continue beating until fluffy.
Beat in eggs 1 at a time.
Add lemon peel and juice, vanilla, salt and nutmeg.
Mix in flour. Fold in almonds and dried fruit mixture.
Spread evenly in pan.
Bake cake until toothpick comes out clean, about 1 hour 50 minutes.
Brush 1 tablespoon whiskey over cake.
Cool 5 minutes.
Turnout cake onto rack.
Brush with remaining 2 tablespoons whiskey.
Cool completely.
Press marzipan into disk.
Heavily sprinkle work surface with powdered sugar.
Roll out marzipan to 14-inch round.
Turn cake right side up; place on platter.
Drape marzipan over cake, pressing to mold around cake.
Cut cross in center and press center points into opening.
(Can be made 1 day ahead. Cover tight; store at room temperature.)
