Irish Wedding cake

Irish Wedding Cake

Posted by CookinMom - May 18, 2001

Currants 1 pound 12 ounces (800g)
Sultanas, 1 pound (450g)
Raisins, 9 ounces/25 ounces (250g)
Shredded almonds, 7 ounces (200g)
Glace cherries, 7 ounces (200g)
Peel, cut, mixed, 7 ounces (200g)
Flour, 1 pound 3 ounces (525g)
Salt, 1 teaspoon
Mixed spice, 2 1/2 teaspoons
Butter, 1 pound (450g)
Brown sugar, 1 pound (450g)
Black treacle (molasses), 2 tablespoons
Orange and Lemon zest, 1 1/2 teaspoons each
Eggs, 8 large
Pure vanilla, 1 1/2 teaspoons
Brandy, 4 tablespoons

Grease a 12-inch (30 cm) tin and line it with three layers of
greaseproof paper, extending about 2 inches above the top of the
tin.

Then tie a thick band of folded newspaper around the outside of
the tin to protect the edge of the cake from over cooking, and have
a suitable sized piece of brown paper to put over the cake if it is
in danger of overbrowning.
Note: cake will done when a toothpick
inserted into center comes out clean.

Mix dried fruit with halved cherries and the peel with a
tablespoon or two of the flour in bowl.

In another bowl, sift flour, salt and the spices.
In a third
bowl, cream the butter and sugar until light and fluffy.
Add
molasses, zests and vanilla extract.

To this mixture, add the eggs, one by one with a tablespoon full
of flour with each and beat well.
Fold in the fruit and remaining
flour plus the brandy.
Mix well.

Turn mixture into the prepared tin and smooth down with
tablespoon making a slight hollow in the center.
You may leave the
cake over night or till ready to bake.

Preheat oven to 300 degrees F (150 degrees C, Gas mark 2) bake
cake in center of the oven for 1 1/2 hours.
Reduce heat to 275
degrees F (40 degrees C, Gas mark 1) for the remaining baking time
(3 to 4 hours) or until the top of cake feels firm to the touch and
toothpick comes out clean and dry.

Watch cake as it bakes.
Cover if it looks like it might
over-brown.
Cool cooked cake in tin then remove paper and turn
upside down onto a board.
Make small holes into the cake with
skewers and pour on some extra brandy.
When brandy is absorbed wrap
cakes in double layer of greaseproof paper and then a layer of
foil.

Seal and store in airtight container and place in a cool place
for at least a month.
Cake should be finished at least two weeks
prior to need so flavors will mellow.
Ice with Royal Icing or
Fondant Icing.