Recipe for cooking wexford Christmas cake
Recipes from Ireland :: Irish Desserts
3 c. sifted flour
1/2 tsp. baking powder
1/2 tsp. cinnamon
1 c. butter or butter-replacement
1 c. plus 2 Tbsp. brown sugar
6 eggs
1/3 c. whiskey
1 2/3 (one and two-third) c. white raisins
1 2/3 (one and two-third) c. dark raisins
1 3/4 (one and three-fourth) c. currants
1/2 c. mixed candied fruit, chopped
1/2 c. almonds, ground
1/2 c. chopped almonds
1 tsp. grated lemon rind
1/2 c. whiskey
Preheat oven to 275 degrees fahrenheit. Line 9-in. tube pan with brown paper, then grease the paper.
Sift flour, baking powder and cinnamon.
Cream butter and ad brown sugar gradually, beating until fluffy. Add eggs one at a time and beat well after each addition. Add flour mixture and the 1/3 c. whiskey. Blend well. Fold in fruit and nuts. Turn into prepared pan. Bake for 3 hours.
Brush hot cake with 1/4 c. whiskey. Cool cake in pan.
Remove from pan and remove paper. Brush with 1/4 c. whiskey. Wrap and store in foil.
