This is a very special recipe that has been handed down the Maguire family for generations. My Auntie Maureen from Ballymahon, was kind enough to let me share this with you all and I hope your family enjoy it as much as we do every Christmas.
Ingredients:
225 g / 8 oz butter
350 g / 14 oz raisins
225 g / 8 oz soft brown sugar
350 g / 14oz sultanas
250 g / 10 oz plain flour
150 g / 6 oz currants
6 eggs
100 g / 4 oz cherries
Grated rind ½ lemon
100 g / 4 oz mixed peel, homemade or similar
50 g / 2 oz grated apple
50 g / 2 oz chopped almonds
½ tsp nutmeg, grated
50 g / 2 oz chopped almonds
¼ teaspoon mixed spice
¼ teaspoon cinnamon
5 fl oz whiskey
50 g / 2 oz apricots, ready to eat
50 g / 2 oz ground almonds
Method:
Prepare 9” round cake tin by lining with 2 layers of greaseproof paper extending 5 cm / 2” over top of the tin. Tie a double band of brown paper around the outside of the tin.
Prepare fruit and mix it with spices, nuts, lemon rind and ½ of whiskey. Cover bowl with a tea-towel and leave overnight.
Cream butter and sugar until light and fluffy. Add beaten eggs and sieved flour and beat until well mixed. Fold in prepared fruit and ground almonds. Mix well. Put mixture into prepared tin and smooth with back of spoon leaving slightly hollow in the centre.
Preheat oven 140 ° C / Gas 1 and bake the cake for 3-3½ hours, or until cooked. Protect top of cake from over browning by covering with brown paper for last 1½ hours. Oven temperature varies so check after 1½-2 hours.
Cool cake in tin standing on wire tray until next day. Turn it out and remove paper. Using a skewer make small holes and pour remainder of whiskey. Wrap cake in 2 sheets of greaseproof paper, then a layer of foil. Store in an airtight tin in a cool place until ready for icing.
Tip:
I haven’t included icing in this recipe, because personally I like my cake plain. However there are so many different types of icing around fondant, royal etc. I’ll leave you to choose your own favourite.
