Cake's

Irish Wedding Cake

• Currants 1 lb. 12 oz. (800g.)
• Sultanas, 1lb. (450g.)
• Raisins, 9 oz./25 oz 250 g.
• Shredded Almonds, 7 oz. (200g.)
• Glace Cherries, 70z (200g.)
• Peel,cut,mixed, 70z (200g.)
• Flour, 1lb 3oz. (525 g.)
• Salt, 1 teaspoon
• Mixed Spice, 2 1/2 tsp.
• Butter, 1lb. (450g.)
• Brown sugar, 1lb. (450g.)
• Black treacle (molasses), 2 tbsp.
• Orange and Lemon zest, 1 1/2 tsp. each
• Eggs, 8 large
• Pure Vanilla, 1 1/2 tsp.
• Brandy, 4 tbsp.

Grease a 12-inch (30 cm) tin and line it with
three layers of greaseproof paper, extending
about 2" above the top of the tin. Then tie a
thick band of folded newspaper around the
outside of the tin to protect the edge of the
cake from over cooking, and have a suitable
sized piece of brown paper to put over the cake
if it is in danger of overbrowning. Note: cake
will done when a toothpick inserted into center
comes out clean.
Mix dried fruit with halved cherries and the peel
with a tablespoon or two of the flour in bowl.

In another bowl, sift flour, salt and the spices.
In a third bowl, cream the butter and sugar until
light and fluffy. Add molasses, zests and vanilla.
To this mixture, add the eggs, one by one with a
tablespoon full of flour with each and beat well.
Fold in the fruit and remaining flour plus the
brandy. Mix well.
Turn mixture into the prepared tin and smooth down
with tablespoon making a slight hollow in the
center. You may leave the cake over night or till
ready to bake.
Pre-heat oven to 300 degrees F., (150 degrees C,
Gas mark 2) bake cake in center of the oven for
1-1/2 hours. Reduce heat to 275 degrees F, (40
degrees C, Gas mark 1) for the remaining baking
time (3 to 4 hours) or until the top of cake
feels firm to the touch and toothpick comes out
clean and dry. Watch cake as it bakes. Cover if
it looks like it might overbrown.
Cool cooked cake in tin then remove paper and
turn upside down onto a board. Make small holes
into the cake with skewers and pour on some
extra brandy.
When brandy is absorbed wrap cakes in double layer
of greaseproof paper and then a layer of foil.
Seal and store in airtight container and place in
a cool place for at least a month. Cake should be
finished at least two weeks prior to need so
flavors will mellow. Ice with Royal Icing or
Fondant Icing.

Irish Whiskey Cake

(serves 8)

• 1 lemon
• 3/4 cup (1 1/2-sticks) sweet butter
• 1/2 cup white sugar
• 1/3 cup brown sugar
• 3 egg yolks
• 1 1/8 cups (about 4 oz.) pecan meal*
• 1/4 cup Irish whiskey
• 1 cup flour, sifted
• 1 tsp baking powder

Three or four hours before making the cake,
thinly peel the lemon (removing as little of
the white pith as possible) and set this zest
to macerate in the Irish whiskey for at least
three hours, reserving the rest of the lemon
for some other purpose. Afterwards, remove
the peel, mince a scant teaspoon's worth and
return to the whiskey, discarding the
remaining pieces.
Preheat the oven to 350oF. Cream the butter,
both the sugars, and egg yolks together for
several minutes, until the mixture is silky
smooth. Pour the lemon-flavored whiskey with
its minced peel into the pecan meal. Stir
this together and beat into the cake batter
until well blended. Sift together the flour
and baking powder and stir into the batter.
When this is well incorporated, scrape the
batter into a buttered and floured 9-inch
(preferably springform) pan. Gently smooth
the batter with a spatula and put into the
preheated oven to bake for one hour. Then
turn off the heat and, ths oven door put
ajar, let the cake cool in the oven for
fifteen minutes. Remove, release the sides
of the pan (or otherwise free its contents),
and put the cake on a rack to cool. The
cake tastes even better the next day: it
does not need refrigeration and will keep
in a cake tin for at least a week.