Irish Christmas Cake (part 1)

Pre-heat oven to 300-F degrees and place a large baking pan full of water
in the oven as it warms. Lightly grease and line a 12-inch springform pan
with waxed paper; set aside.

Blend together the chopped citron, candied orange and lemon peel, cherries,
dates, raisins, and currants. Add the almonds and toss to blend again. (You
may want to reserve a handful of cherries and almonds for garnishing the
cake when complete.) Pour the brandy over the fruit and set aside to plump
while combining the remaining ingredients.

In a separate mixing bowl, cream together the brown sugar and butter until
light and fluffy. Add the beaten egg yolks gradually, blending constantly.

Reserve about one cup of the flour and sift the remaining three cups with
the cinnamon, cloves, allspice, nutmeg, and mace into the creamed eggs and
butter. Add the dry ingredients gradually, making sure to blend well after
each addition.

In a separate mixing bowl, beat the egg whites until glossy. Gently fold
the egg whites into the cake batter.

Dust the brandy-soaked fruits with the remaining cup of flour, then fold
the fruits into the cake batter.

Pour the batter into the prepared cake pan and gently tap on a counter to
remove any air bubbles. Bake the cake with the tin of water for
approximately 2 1/2 hours or until a cake tester can be cleanly removed
from the cake.

Let the cake cool in the tin for about 15 minutes before removing to a wire
rack to cool completely.

Soak a large cheesecloth or other clean muslin fabric in about a cup of
brandy. Wrap the cooled cake with the brandy-soaked cloth, and place the
cake in an airtight container. Refrigerate or place in a cool, dry area for
at least three weeks.

Stay tuned; tomorrow, you will learn how to glaze your Irish Christmas
Cake, even though you’re a week or two away from actually preparing the
icing.