Irish Wedding Cake
- Currants 1 pound 12 ounces (800g)
- Sultanas, 1 pound (450g)
- Raisins, 9 ounces/25 ounces (250g)
- Shredded almonds, 7 ounces (200g)
- Glace cherries, 7 ounces (200g)
- Peel, cut, mixed, 7 ounces (200g)
- Flour, 1 pound 3 ounces (525g)
- Salt, 1 teaspoon
- Mixed spice, 2 1/2 teaspoons
- Butter, 1 pound (450g)
- Brown sugar, 1 pound (450g)
- Black treacle (molasses), 2 tablespoons
- Orange and Lemon zest, 1 1/2 teaspoons each
- Eggs, 8 large
- Pure vanilla, 1 1/2 teaspoons
- Brandy, 4 tablespoons
- Grease a 12-inch (30 cm) tin and line it with three layers of greaseproof paper,
extending about 2 inches 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 wooden pick 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 extract.
- 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.
- 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 wooden pick comes out clean and dry.
- Watch cake as it bakes. Cover if it looks like it might over-brown.
- 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
- Ice with Royal Icing or Fondant Icing.
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