Irish Christmas Cake (Cáca Nollag)

My wife is from Dublin, Ireland and it has always been a tradition in her family to enjoy a slice of Irish Christmas cake after Christmas dinner. This cake is similar to a fruitcake in texture but is set apart by its rich covering of marzipan and royal frosting. After we married it quickly became a tradition in our home. Her Aunt would mail a cake every year from Ireland for us to enjoy. When her Aunt passed away, I obtained this recipe from her family and made it for Christmas so that this bit of tradition would continue. Enjoy a slice of this cake with a cup of strong Irish tea.

Irish Christmas Cake (Cáca Nollag)
(serves 12 to 14)

Ingredients for marinated fruit:
1½ pound total of dried fruit (raisins, sultanas, currants -use one or use a mix)
1 teaspoon mixed spice*
½ teaspoon nutmeg
½ teaspoon ground cloves
1 cup Irish whiskey

Mixed spice is available in Ireland and England but not usually in the US. Make up a small amount of it and store in an airtight container. Mix together thoroughly:
1 tablespoon ground coriander
1 tablespoon cinnamon
1 tablespoon nutmeg
2 teaspoons ground ginger
1 teaspoon ground cloves
1 teaspoon allspice

Ingredients for the cake:
½ cup water
1 cup sugar
2 sticks of butter
2½ cups all-purpose flour
2 eggs, beaten
½ teaspoon salt
½ teaspoon baking soda


Directions
Combine the fruit with the spices and whiskey in a plastic container with a lid. Refrigerate for 3 to 5 days, stirring daily. Add a splash more whiskey if all the liquid gets absorbed.

Preheat the oven to 300˚F and grease a 9-inch round springform pan. Place the fruit mix in a saucepan with the water, sugar and butter over medium heat and boil for 10 minutes. Transfer to a large metal bowl in a bucket of ice and mix until it is completely cooled. Add the flour, eggs, salt and baking soda. Place the batter into the springform pan and bake for 21/2 to 3 hours until a toothpick inserted into the center comes out clean. Let it cool on a rack, remove from the pan, wrap in plastic wrap overnight or until ready to frost.

Ingredients for the Marzipan:
2 cups blanched almond flour
2 cups powdered sugar
2 eggs (or can substitute reconstituted powdered eggs)
½ teaspoon vanilla extract
½ teaspoon lemon juice
Irish whiskey or lemon juice to moisten
¼ cup Apricot jam

Directions
Put the apricot jam into a small saucepan and heat until it liquifies.
Sift the almond flour and sugar into a mixing bowl and add the eggs, vanilla, lemon juice. Mix well with the flat blade until a dense smooth paste results. Add more whiskey or lemon juice if needed to moisten Lightly dust a board with powdered sugar and roll out the paste into a circle slightly larger than the cake diameter. Brush the cake with the liquified jam. Gently lift the paste onto the top of the cake and trim the edges where the marzipan meets the plate. Wrap in plastic and leave 1 to 2 days.

Ingredients for the Royal Icing:
1½ - 2 pounds powdered sugar
3 egg whites (can use pasteurized egg white)
1 tsp lemon juice and a little more if needed to moisten
If you want a softer icing also add 2 tbsp Light Corn Syrup

Directions
In a mixing bowl with a whisk, whip the egg whites with an electric mixer until thick. Slowly add the sugar and continue beating, adding drops of the lemon juice to moisten until icing is stiff. Add the corn syrup if you want a softer icing. Spread the icing over the top and sides of the cake and decorate with sprigs of holly. Allow the icing to dry until hard. It will last 2 months if wrapped in plastic and refrigerated.