posted by Queen Bee
Irish Christmas Cake
1 lb. citron, chopped
1/2 lb. candied orange and lemon peel, chopped
1/2 lb. preserved or glanced cherries, chopped
1/2 lb. dates, chopped
3 3/4 cup raisins
3 3/4 cup currants
1 lb. almonds, coarsely chopped
3/4 cup brandy
1 lb. brown sugar, firmly packed
1 lb. butter, softened
15 large eggs, separated; yolks beaten until thick
4 cups all-purpose flour, sifted
1 tbs. each cinnamon, cloves, allspice and nutmeg
1 1.2 tbs. ground mace
Preheat oven to 300-F degrees and place a large baking pan full of water in the oven as it warms Lightly grease and line a 12-inch spring form pan with waxed paper; set aside.
Blend together the chopped citron, candied orange and lemon peel, cherries, dates, raisins, and currants.
Add the almonds and toss to blend again. Pour the brandy over the fruit and set aside to plump while combining the remaining ingredients.
In a separate mixing bowl, cream together the brown sugar and butter until light and fluffy.
Add the beaten egg yolks gradually, blending constantly. Reserve about one cup of the flour and sift the remaining three cups with the cinnamon, cloves, allspice, nutmeg, and mace into the creamed eggs and butter. Add the dry ingredients gradually, making sure to blend well after each addition.
In a separate mixing bowl, beat the egg whites until glossy. Gently fold the egg whites into the cake batter.
Dust the brandy-soaked fruits with the remaining cup of flour, then fold the fruits into the cake batter.
Pour the batter into the prepared cake pan and gently tap on a counter to remove any air bubbles.
Bake the cake with the tin of water for approximately 2 1/2 hours or until a cake tester can be cleanly removed from the cake. Let the cake cool in the tin for about 15 minutes before removing to a wire rack to cool completely.
Soak a large cheesecloth or other clean muslin fabric in about a cup of brandy. Wrap the cooled cake with the brandy-soaked cloth, and place the cake in an airtight container. Refrigerate or place in a cool, dry area for at least three weeks.
posted by Queen Bee 12-05-100 8:22 AM
Icing
Almond Paste:
1 1/2 cups whole blanched almonds
1 1/2 cups confectioner's sugar, sifted
1 egg white
1 t. almond extract
1/4 t. salt
Grind the almonds, a portion at a time, in an electric blender or food chopper, using the fine blade . Combine with sugar, egg white, extract and salt. Work to a stiff paste. Refrigerate or freeze in and airtight container or plastic bag.
To use:
Measure the height of your cake and the top surface as well. Divide the paste into two sections, roll one section into a rectangle a little bit longer than the cake pan size (12" pan? make the rectangle 12 and 1/2 inches long) and as wide as the cake is high. Roll the other section into a round to cover the top of the cake.
Cover the side of the cake with the paste making sure to seal the overlap tightly then put on the top sealing that seam as well. Let dry for a few hours (recommended overnight) then frost with Royal Icing. Decorate as desired. (The time I made it I alternated half a glazed red cherry with a whole almond around the edge on the top of the cake.)
Royal Icing:
1 cup powdered sugar, sifted
1 large egg white
1/8 teaspoon cream of tartar
1/4 teaspoon orange extract or white vanilla
In a large bowl beat the powdered sugar, egg white, cream of tartar, and flavor extract on medium high speed for 5 minutes. Check and see if you can form peaks with a teaspoon. If you cannot, beat at a higher speed for a minute more and check again. Beat and check at thirty second intervals until the peaks will form.
** I think you could use purchased paste if you want to save some time. I'd get a couple of pounds, better to have too much than not enough.
## Tip for really white icing. Add a drop or two of laundry bluing. Used in the wash to make your whites really really white.