Title: Irish Whiskey Christmas Cake
Categories: Dessert Holiday Cake
Yield: 10 Servings
| 1 1/2 | c | Currants |
| 1 | c | Raisins, golden |
| 1/2 | c | Raisins |
| 1/4 | c | Cherries, candied |
| 1/4 | c | Fruit, mixed, candied |
| 1/3 | c | Almonds, chopped |
| 1 | | Lemon: Juice & grated zest |
| 2 | ts | Mixed Spice (qv) |
| 1 | c | Irish Whiskey |
| 1 | c | Butter |
| 5 | lg | Eggs |
| 1 1/3 | c | Flour; sifted |
Soak fruits, almonds and lemon juice and zest in a bowl with Mixed Spice
and half the whiskey, overnight.
Next day, cream butter and brown sugar in bowl until light and fluffy.
Add eggs, 1 at a time, beating each in thoroughly and adding a little flour
with every egg.
Fold in soaked fruit mixture and stir to blend.
Turn batter into a 9 inch round or an 8 inch square pan, greased and
lined with waxed paper. Bake at 275 degrees for 2 hours or until cake is
firm to the touch.
Cool on rack 30 minutes. When cooled, pierce several times with a
skewer. Pour remaining whiskey over top. Wrap cake in a layer of plastic
wrap, then in foil. Store at least several weeks to allow cake to mature.
Source: L.A. Times Food Section: 12/18/94.