This year I thought I’d risk making a new Christmas Cake recipe and only time will tell if it’s any good….
I was gifted Darina Allen’s Christmas book last Christmas and having spent a couple of weeks in Ballymaloe this year, I thought it was only right that I try the cake! I also had the crazy idea of swapping the whiskey for some of the Madeira that I brought back from holidays in the summer….
Darina Allen’s Christmas Cake
225g soft-brown sugar
6 organic free-range eggs
1 tsp mixed spice
65 ml Irish whiskey (or Madeira)
340g best-quality sultanas
340g best-quality currants
340g best-quality raisins
110g real glacé cherries
110g homemade candied peel
55g ground almonds
55g whole almonds
Rind of 1 organic unwaxed lemon
Rind of 1 organic unwaxed orange
2 small apples, grated
Line the base and sides of a 9 inch (23 cm) round tin with brown paper and greaseproof paper.
Wash the cherries and dry them out. Cut in two or four as desired. Blanch the almonds in boiling water for 1-2 minutes, rub off the skins and chop them finely. Mix the dried fruit, nuts, ground almonds and grated orange and lemon rind. Add about half of the Madeira and leave for 1 hour to macerate.
Preheat the oven to 180C/350F
Cream the butter until very soft, add the sugar and beat until light and fluffy. Whisk the eggs and add in bit by bit, beating well between each addition so that the mixture doesn’t curdle. Mix the spice with the flour and a pinch of salt and stir in gently. Add the grated apple to the fruit and mix in gently, but thoroughly (don’t beat the mixture again or you will toughen the cake).
Put the mixture into the prepared cake tin. Make a slight hollow in the centre, dip your hand in water and pat it over the surface of the cake: this will ensure that the top is smooth when cooked. Lay a sheet of brown paper over the top. Put into the preheated oven; reduce the heat to 160C/325F/regulo 3 after 1 hour. Bake until cooked; test in the centre with a skewer — it should come out completely clean, 3-3½ hours in total. Pour the rest of the Madeira over the cake and leave to cool in the tin.
Next day remove from the tin. Do not remove the lining paper, but wrap in some extra greaseproof paper and tin foil until required….