Gourmet Christmas Cake with Whisky – Jen Smith
Rich, gourmet Christmas cake with whisky and plenty of fruit; perfect for special occasions or maturing up to 18 months.Makes 2 cakes serving 8-10 each.
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Cooking tools:
- Cheesecloth
- Sifter
- Cake pan
- Cooling rack
- Hand mixer
- Chef's knife
- Cutting board
- Pot
- Roasting pan
- Parchment paper
- Airtight container
- Mixing bowl
- Oven
- Stove
- Spoon
- Measuring cup
- Measuring spoon
Ingredients
- 450g currants
- 340g each of seedless raisins, seeded raisins, & dried figs chopped
- 230g dried prunes, cooked, drained, pitted & chopped
- 230g dates, chopped
- 170g glacé cherries, finely sliced
- 170g candied citron, finely sliced
- 110g candied orange peel, finely shredded
- 230g almonds, blanched, toasted and slivered
- 3 cups whisky
- 240g softened butter
- 2 cups brown sugar
- 1½ teaspoons each of ground cinnamon, ground nutmeg & ground allspice
- 5 large eggs
- 2 cups plain flour
- 2 teaspoons baking powder
- ½ teaspoon salt
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