Table of Contents
If you want a stickier cake, with a browner color, you can add a tablespoon of Golden Syrup to the mix; In fairness, you should use Irish Butter for your Irish Cake. Irish butter is richer and less watery, and this definitely makes a difference in baking this holiday treat;
It is quite a hassle, but it certainly is worth the effort and no Irish Christmas would be complete without ‘the cake’. The photos below were taken in November 2006 as I made my cake for Christmas.
Put the raisins, the sultanas and the currants in a large bowl, add 4 tablespoons of brandy and mix well then cover and let the brandy absorb for 12 hours. Turn on the oven at 130°C/266°F and line an 18cm/8″ round tin with a double layer of parchment paper.
The night before you intend to bake the cake, put all the ingredients down to and including the whiskey into a bowl and mix well. Cover and leave the fruit to soak in the whiskey and fruit juice overnight. Lift the cover now and again just to relish the amazing smell!!
Q: Can I use a different cut of beef for this recipe? A: Yes, you…
Q: Can I use a different type of vinegar instead of rice vinegar? A: Yes,…
Q: Can I use any type of rice for Fried Ginger Rice Tea? A: Yes,…
Q: Can I use canned water chestnuts instead of fresh ones for this recipe? A:…
Q: Can I use a regular pot instead of an electric pressure cooker for this…
Q: Can I use other types of fish for this recipe? A: Yes, while Norwegian…