* Exported from MasterCook *
IRISH CHRISTMAS CAKE
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cakes Gifts
Ethnic Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----NORMA WRENN
NPXR56B--------------------
1 c Raisins
1 c Dried sour cherries -- dried
1 c Dried apricots -- chopped
1/4 c Candied orange peel -- finely
1/2 c Plus 3 T Irish whiskey
Room temperature
8 Extra-large eggs
1 tb Fresh lemon juice
1/2 ts Salt
3 c Cake flour
3 7-ounce pkgs marzipan
1 c Golden raisins
Cranberries or raisins
1 c Dried pitted prunes -- chopped
Chopped
1 1/2 c (3 sticks) unsalted butter
2 1/2 c Sugar
1 tb Grated lemon peel
2 ts Vanilla extract
1/2 ts Ground nutmeg
2 c Slivered almonds
Powdered sugar
Combine first 6 ingredients in bowl. Add 1/2 cup
whiskey. Let stand overnight, stirring occasionally.
Position rack in center of oven and preheat to 325~F.
Butter 10-inch-diameter tube pan. Line bottom with
parchment or waxed paper. Butter parchment and dust
with flour. Using electric mixer, beat butter in large
bowl until light. Add 2-1/2 cups sugar and continue
beating until fluffy. Beat in eggs 1 at a time. Add
lemon peel and juice, vanilla, salt and nutmeg. Mix in
flour. Fold in almonds and dried fruit mixture. Spread
evenly in pan.
Bake cake until toothpick comes out clean, about 1
hour 50 minutes. Brush 1 tablespoon whiskey over cake.
Cool 5 minutes. Turnout cake onto rack. Brush with
remaining 2 tablespoons whiskey. Cool completely.
Press marzipan into disk. Heavily sprinkle work
surface with powdered sugar. Roll out marzipan to
14-inch round. Turn cake right side up; place on
platter. Drape marzipan over cake, pressing to mild
around cake. Cut cross in center and press center
points into opening. (Can be made 1 day ahead. Cover
tight; store at room temperature.) Source: Bon Appetit
December 1993
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