How To make Irish Christmas Cake

How to ice your Christmas Cake

Kevin Dundon's Christmas Cooking Tips

Christmas Fruit Cake With Baileys || Easy Last Minute Christmas Cake || No Soaking Fruit Cake ||

Christmas fruit cake is the traditional cake baked during Christmas time.Its an easy and simple recipe.Its rich in fruits and full of flavour.The best part of this recipe is that there is no need of soaking the dried fruits in advance.Hence you can bake this just before Christmas.I have used Irish cream(Baileys)in this recipe but you can substitute it with Rum or Brandy and if you prefer alcohol free you can use orange juice.I haven't tried with other versions.I Brought the mixed fruit from the store but you can use the fruits and nuts of your choice.I prefer using the whole chunks of dried mixed fruits in my cake, but you can cut them in small pieces according to your preference or use them as it is????.Alternatively
if you wish you can even bake this cake in advance and feed with baileys every week till Christmas(Optional).But make sure to wrap it back again with kitchen foil everytime you feed it until you are ready to cut.Covering the cake/cake tin in foil will help to moisten the cake making it more dense and moist.I hope you will like this recipe.Merry Christmas to you and your family????????Happy Baking????

Traditional Irish Christmas Cake

Rich, tall, dark & handsome, this fruit cake is a must make if you like a fruit studded Christmas cake with a heady aroma and packed with flavour! I am sharing a detailed recipe that you can all try so easily!
Detailed Written/Printable recipe:


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Christmas Cake by Odlums

Our quick and easy recipe will ensure you master the classic christmas cake. Get the recipe

TRADITIONAL IRISH CHRISTMAS CAKE HOW TO!

The #festive season has been in full swing and the #Christmas cake is a tradition I would never want to miss! A #boozy and #fruity cake it will make a beautiful Christmas #centrepiece! If you bake it for yourselves please tag me in your cakes!

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Ingredients
50g sultanas
225g raisins
225g currants
100g glacé cherries, halved or whole
50g mixed candied peel, finely chopped
1/2 teaspoon ground mixed spice or pudding spice
1/2 teaspoon cinnamon
1/2 teaspoon vanilla essense
grated zest & juice of 1 lemon
grated zest & juice of 1 orange

100g slivered almonds
1 tablespoon Golden syrup
4 tablespoons Irish Whiskey
280g Irish butter
225g soft brown sugar
5 eggs
280g plain (all-purpose) flour
50g ground almonds
1/2 teaspoon salt

Method
Day 1 – Soak your fruit!
The night before baking add all the ingredients including the whiskey into a bowl and mix well. Cover and leave the fruit to soak in the whiskey and fruit juice for 12-24 hours.

Day 2 - Prep the tin!
Prepare the cake tin! (Watch for instructions on how to) Make sure you grease really well!

Day 2 – Baking the cake!
Preheat the oven to 300°F (150°C). A bit lower – 280°F (140°C) – for fan ovens.
You want a long slow cook, so that the fruit does not burn – don’t worry if some of the external fruit blackens somewhat it’s part of the charm!

• Cream together your butter and sugar until it turns a pale colour and there are no hard sugar granules visible.
• Add the eggs one at a time, mixing each one in very well before adding the next, as the mixture can easily curdle at this stage. If it does curdle (which can happen) add a tablespoonful or two of flour, mix that in and then add a spoonful of flour with each subsequent egg.
• Mix the dry ingredients together and then fold into the batter using a spatula.
• Add the fruit and mix everything up well. The resulting mixture will be thick, sticky and heavy which is exactly what you need!

• Spoon the mix into the lined cake tin, take the back of your spoon and smooth the top out, focusing on keeping the edges higher than the centre.

• If you wish you can take a strip of grease proof paper and place it loosely over the top of the cake so it doesn’t burn/brown too much. I didn’t purely because I trust my oven!
• Bake in the oven and ignore it for at least 31/2 hours.
• After this time remove the cake from the oven and check using a dry mental skewer (I used a knife) If it is dry the cake is done and if not add the cake back to the oven for 20 minutes.
• It can take up to 41/2 hours

When the cake is done, set it aside to cool completely in the tin.

Day 3
Remove the cake from the tin and give it its first feed of whiskey!
Turn the cake upside down, poke holes at regular intervals over the surface of your cake to allow the whiskey to soak through and add a cap full of whiskey over the cake, making sure you get all the way to the edges.

Repeat this step every 7-10 days on the run up to Christmas!

You can leave the cake un-iced, some people prefer it that way, but traditionally it is iced with marzipan!


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Irish Christmas Cake

Chef Brianne Carty joins us in the Publix Kitchen with an awesome recipe for Irish Christmas Cake