Irish Christmas Cake

Ingredients for 1 servings:

• 340 g butter
• 340 g brown sugar
• 283 g currants
• 283 g sultanas
• 283 g raisins
• 340 g flour
• 3 eggs
• 1 tsp gingerbread spice
• 1 orange(s), grated peel
• 1 lemon(s), grated peel
• ½ jar whiskey

Instructions

Working time approx. 30 minutes; Rest period approx. 2 days; Total time approx. 2 days 30 minutes

Irish Christmas cake, for 12 pieces

Beat butter and brown sugar until the mixture is fluffy and light in color. Alternately add flour and eggs to the mixture. Add the dried fruit, spices, and grated fruit peel, and mix everything thoroughly. Finally, add half a glass of whiskey. Pour the batter into a greased springform pan lined with baking paper or wax paper and bake on the middle shelf at 100°C (convection oven) for 2 hours. Then cover the top of the cake with baking paper and bake for another 1 1/2 to 2 hours at 100°C (convection oven). Let it cool in the pan for 1-2 days. On Christmas Day, remove the cake from the pan and, if desired, decorate it with icing. This is a relatively complex traditional recipe, but it’s worth the time. You can also soak the dried fruit in the whiskey the night before baking and let it sit. Then stir it into the batter later. This makes the cake particularly moist and delicious.