Irish Christmas Cake
Ingredients
1 C. raisins
1 C. golden raisins
1 C. dried sour cherries; dried cranberries or raisins
1 C. dried apricots; chopped
1 C. dried pitted prunes; chopped
1/4 C. candied orange peel; finely chopped
1/2 C. plus 3 Tbsp. Irish whiskey
1 1/2 C. unsalted butter room temperature
2 1/2 C. sugar
8 extra-large eggs
1 Tbsp. grated lemon peel
1 Tbsp. fresh lemon juice
2 tsp. vanilla extract
1/2 tsp. salt
1/2 tsp. ground nutmeg
3 C. cake flour
2 C. slivered almonds
Three 7 ounce packages marzipan
Powdered sugar
Cooking Instructions
Combine first 6 ingredients in bowl. Add 1/2 C. whiskey. Let stand overnight, stirring occasionally. Position the rack in center of oven and preheat to 325. Butter 10-inchdiameter 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 C. 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 Tbls. whiskey over cake. Cool 5 minutes. Turnout the cake onto rack and then brush with remaining 2 Tbls. 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)