Traditional Christmas Cake/ Irish Whiskey Fed Christmas Cake

Traditional Irish whiskey-fed Christmas cake.

#christmascake #irishwhiskey #homemadechristmascake

Hi guys, welcome to Marks Irish Kitchen, where I do family friendly recipes that everyone can enjoy. Todays video is for a classic Traditional Irish Christmas Cake that is fed with good Irish whiskey. The tradition of adding whiskey to a cake has been used in Ireland for 100s of years. The whiskey helps to keep the cake fresh and stop it going “off”. For the best results use high quality fruit.

INGREDIENTS
225g currants
90g sultanas
90g raisins
30g glace cherries washed and chopped
120g plain white flour
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp dried ginger
30g chopped almonds
120g dark brown sugar
1 tbsp treacle (warmed)
120g unsalted butter
2 medium eggs
Grated zest of 1 lemon
Grated zest 1 orange
3 tbsp Irish whiskey and more to feed the cake

Method
The night before baking, take the fruit and soak it with the whiskey and leave to absorb the whiskey
Grease a 20cm/8in loose based deep cake tin and line with greaseproof paper. Sift the flour and spices into a bowl. Cream the butter and sugar together until very light, pale and fluffy. Beat one tablespoon of flour into the creamed butter and sugar then one tablespoon of eggs. Do this until all the eggs and flour are combined. Now stir in all the remaining ingredients. You should have a stiff mixture by now. If not you can loosen it with a bit of Irish cider.
Place the mixture in the cake tin, spread it out and make a small impression in the centre with the back of a spoon.
It is traditional for a band of brown paper to be tied around the cake, but i just make my greaseproof slightly higher, this helps to prevent the top of the cake burning.
Bake at 130c/275f/gas 1 on a shelf below the middle of the oven for 4-4.5 hours. Do not on any account open the door in the early stages. After about 3 hours it is safe to check and cover the top if necessary.
The cake is done when a skewer can be inserted into the cake and it comes out clean.
Cool in the tin.
Turn it out, remove the paper, feed the cake with more whiskey and wrap in a double layer of paper.
Feed at intervals by taking a skewer and making several holes in the top, pour some more whiskey over the cake. Re-wrap and put in a cool dry place until Christmas.



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