From my blog "McCarra-Fitzpatrick Cookery"

http://mccarra-fitzpatrick.blogspot.com

Irish Christmas Cake:

2 teaspoons baking powder
4 cups flour
4 teaspoons mixed spice: nutmeg, allspice, cinnamon, ginger, and mace
1/4 teaspoon salt
1 1/2 cups butter
2 cups brown sugar
2 cups molassas
6 eggs
3/4 cup of milk
1 pound currants
1 pound golden raisins
1 1/2 cup dark raisins
3/4 cup candied peel
1 cup chopped figs
1 cup chopped dates

*The butter and eggs should be at room temperature.

*A pan of water should be placed under the baking cake.

Sift together baking powder, flour, mixed spice, and salt. Set aside. Cream butter, brown sugar, and molassas. Beat in eggs one at a time and add one tablespoon of the flour mixture every time you add an egg. Add the remaining flour mixture alternately with the milk, beating well. Mix fruit mixture into creamed mixture and mix well. Line tin with several layers of greased brown paper. Top with a greased round of brown paper, to prevent overbrowning. Bake at 325 degrees farenheit for one hour then reduce temperature to 300 degrees farenheit for 4 1/2 to 5 hours until inserted knife comes out clean. Remove paper lid in the last hour.

I know that everyone makes fun of fruitcake, including my husband and my children, but this is actually a very nice cake for those who like dried fruit and spices.

Typically, after they are baked I wrap them tightly in plastic wrap and then foil and let them sit for a month -- or at least a few weeks -- this helps the flavors to mellow and deepen somewhat, I think.

I've never put liquor/whiskey into a cake because I don't think it is really needed--the eggs/fruit make it moist enough, in my opinion.

MaryAnn McCarra-Fitzpatrick
Mount Vernon, New York

914-699-9668

mccarrafitz@hotmail.com