Currants 1 lb. 12 oz./800g.
Sultanas (Golden Raisins) 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.
Rich Dark sugar 1lb. 450g.
Black treacle 2 tbsp.
Orange and Lemon zest 1 1/2 tsp. each
Eggs 8 large
Vanilla essence 1 1/2 tsp.
Brandy 4 tbsp.
cooking time: 4 1/2-5 1/2 hours
1. Grease tin and line it with three layers of greaseproof paper, extending about 2″ above the top of the tin.
2. Tie a thick band of folded newspaper around the outside of the tin to protect the edge of the cake from over cooking.
3. Have a suitable sized piece of brown paper to put over the cake if it is in danger of overbrowning.
4. Cake will be cooked when a skewer put into the center comes out clean
5. Sort the fruit and remove any stalks or irregular pieces.
6. Mix fruit with halved cherries, peel and a tablespoon or two of the flour.
7. Sift flour, salt and the spices.
8. Cream the butter and sugar until light and fluffy.
9. To the butter add the treacle, zests, and essences. Beat well.
10. Add the eggs, one by one with a tablespoon full of flour with each-beat well. Fold in the fruit and remaining flour plus the brandy. Mix well.
11. Turn mixture into the prepared tin and smooth down with tablespoon making a slight hollow in the center.
12. You may leave the cake over night or till ready to bake.
13. 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.
14. Reduce heat to 275 degrees F, 140 degrees C, Gas mark 1 for the remaining baking time or until the top of cake feels firm to the touch and skewer comes out clean and dry.
15. Watch cake as it bakes. Cover if it looks like it might overbrown.
16. 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.
17. 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. You should finish the cake about a fortnight before the wedding.
18. Cover with white Irish Royal Icing or Fondant Icing.
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