So in the next couple of posts, I am going to take you through the process of making an Irish Christmas cake one day at a time. I don’t always make this. I am kind of going all out to make this year special and it is so much better homemade than any fruit cake you will buy from the store. I like to start mine on stir-up day when I put together my mincemeat for the mince pies.
Step One: Soaking the Ingredients
Ingredients
450 g (1 lb) sultanas or golden raisins
225 g (1/2 lb) raisins
225 g (1/2 lb) dried currants
100 g (4 oz) glacé cherries, halved or whole, not chopped
50g (2 oz) mixed peel, finely chopped
1 teaspoon mixed spice
1/2 teaspoon vanilla
1 apple peeled and shredded
100 g (3 oz) sliced or slivered almonds
1 tablespoon cherry syrup from making the cherries or 1 tbsp Golden Syrup
1 lemon
1 orange
4 tablespoons Irish Whiskey (give or take)
Directions
Put the fruit, spices, and almonds in a bowl that has a tight-fitting lid.
Zest and juice the lemon and the orange. Chop the zest finely adding the zest and the juice to the mixture in the bowl.
Add the syrup and the whiskey and stir until it is mixed together well.
Put the lid on the pan and let it sit overnight.
Domestic Medicine 
You must be logged in to post a comment.