This is a centuries old traditional that is said to be a reputation maker or breaker for Irish women. It takes several weeks to make as it has to "mature" so don't wait until last minute!
Traditionally it is topped with layer of whiskey-flavored marzipan followed by Royal Icing.
What you need: 2 cups dried currants
2 cups golden raisins
1 cup raisins
2 ounces candied cherries
2 ounces candied mixed peel
2/3 cup chopped almonds
Grated zest and juice of 1 lemon
1 1/2 teaspoon Mixed Spice
1/2 teaspoon ground nutmeg
1 cup Irish whiskey
1 cup or 2 sticks of butter, idealy Kerrygold Irish butter, at room temperature
1 cup soft brown sugar
5 large eggs
2 cup all-purpose flour, sifted
How to make it:
The day before baking (also several weeks before serving), combine all the fruit, peel, zest and juice, spices, and nuts in a large bowl with 1/2 cup of the whiskey.
Cover and let stand at room temperature overnight.
Preheat the oven to 275° F.
Spray a 9-inch round spring form pan with cooking oil spray and line the bottom with waxed paper.
In a large bowl, beat the butter and sugar together with an electric mixer until light and fluffy.
Add the eggs, one at a time, beating each in thoroughly and adding some of the sifted flour with each egg. Fold in the remaining flour, and mix in the soaked fruit by halves.
Pour the batter into the prepared pan.
Bake for 2 to 2 1/2 hours, or until the top is firm to the touch and a skewer inserted into the center comes out clean.
Remove from the oven and let cool in the pan on a wire rack for 30 minutes.
Prick the top of the cake with a skewer in several places and pour the remaining 1/2 cup whiskey over the top.
Run a knife around the sides of the pan and release the sides.
Invert the cake onto the rack to cool completely.
Remove the lining paper.
Wrap the cake in plastic wrap, then aluminum foil, and store in a cool, dark place for several weeks to allow the cake to mature.
Unwrap the cake every week and sprinkle a few tablespoons of Irish whiskey over the top.
Makes 10 to 12 servings
* To make Mixed Spice combine 1 tablespoon coriander seeds, 1 crushed cinnamon stick,1 teaspoon whole cloves, and 1 teaspoon allspice berries in a food grinder. Process until finely ground. Add 1 tablespoon grated nutmeg and 2 teaspoons ground ginger. Mix thoroughly. Store in airtight container for future use.
What you need for Marzipan:
2 1/4 cups whole blanched almonds
1 1/4 superfine sugar
2 eggs
Drop of vanilla extract
1/2 teaspoon fresh lemon juice
1/4 cup Irish whiskey
2 egg whites, beaten until frothy, for brushing
How to make Marzipan:
Put the almonds in a food processor and pulse 3 to 5 times, or until ground.
Transfer to a bowl and stir in the sugar.
Add the eggs, vanilla, lemon juice, and whiskey, and stir until a smooth paste forms.
Lightly dust a work surface with sugar.
Roll the almond paste out to about 10 inches in diameter.
Unwrap the cake and brush the top with the egg whites.
Gently lift the marzipan onto the top of the cake, and with a rolling pin, roll it smooth.
With a sharp knife, trim the edges so the marzipan fits the top of the cake like a disc.
Cover with plastic wrap and refrigerate overnight.
What you need for Royal Icing:
2 egg whites
4 cups confectioners' sugar
2 tablespoons fresh lemon juice
How to make Royal Icing:
In a large mixing bowl, combine the egg whites, sugar, and lemon juice.
With an electric mixer, beat for 5 minutes, or until the mixture is stiff enough to spread.
With a flexible rubber spatula, spread the icing over the top and sides of the cake.
