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Wexford Christmas Cake
- 3 cups sifted flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1 cup butter or margarine
- 1 cup plus 2 tablespoons brown sugar
- 6 eggs
- 1/3 cup whiskey
- 1 2/3 cups white raisins
- 1 2/3 cups dark raisins
- 1 3/4 cups currants
- 1/2 cup mixed candied fruit, chopped
- 1/2 cup almonds, ground
- 1/2 cup chopped almonds
- 1 teaspoon grated lemon rind
- 1/2 cup whiskey
- Heat oven to 275 degrees F. Line 9-inch tube pan with brown paper, then grease
- 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 cup whiskey. Blend well.
- Fold in fruit and nuts.
- Turn into prepared pan.
- Bake for 3 hours.
- Brush hot cake with 1/4 cup whiskey.
- Cool cake in pan.
- Remove from pan and remove paper.
- Brush with 1/4 cup whiskey.
- Wrap and store in foil.