International Recipes
Irish Wedding Cake
Ingredients
- 1 pound 12 ounces (800g) currants
- 1 pound (450g) sultanas
- 9 ounces/25 ounces (250g) raisins
- 7 ounces (200g) shredded almonds
- 7 ounces (200g) glace cherries
- 7 ounces (200g) peel, cut, mixed
- 1 pound 3 ounces (525g) all-purpose flour
- 1 teaspoon salt
- 2 1/2 teaspoons mixed spice
- 1 pound (450g) butter
- 1 pound (450g) brown sugar
- 2 tablespoons black treacle (molasses)
- 1 1/2 teaspoons each orange and Lemon zest
- 8 large eggs
- 1 1/2 teaspoons pure vanilla extract
- 4 tablespoons brandy
Instructions
- 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.
- 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 be done when a wooden pick inserted into the 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 + 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 until ready to bake.
- Heat oven to 300 degrees F (150 degrees C, Gas mark 2) bake cake in the 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 mellow.
- Ice with Royal Icing or Fondant Icing.