Home Chef – Christmas Special

MACNEAN TRADITIONAL CHRISTMAS CAKE

This is a very special recipe that has been handed down the Maguire family for generations. My
Auntie Maureen from Ballymahon, was kind enough to let me share this with you all and I hope your
family enjoy it as much as we do every Christmas.

• 225 g / 8 oz butter • 100 g / 4 oz mixed peel, homemade or

• 350 g / 14 oz raisins similar
• 225 g / 8 oz soft brown sugar • 50 g / 2 oz grated apple
• 350 g / 14oz sultanas • ½ tsp nutmeg, grated
• 250 g / 10 oz plain flour • 50 g / 2 oz chopped almonds(optional)
• 150 g / 6 oz currants • ¼ teaspoon mixed spice
• 6 eggs • ¼ teaspoon cinnamon
• 100 g / 4 oz cherries • 5 fl oz whiskey or brandy
• Grated rind ½ lemon • 50 g / 2 oz apricots, ready to eat
• 100 g / 4 oz ground almonds

Method

Prepare 9” round cake tin by lining with 2 layers of greaseproof paper extending 5 cm / 2” over top
of the tin. Tie a double band of brown paper around the outside of the tin.

Prepare fruit and mix it with spices, nuts, lemon rind and ½ of whiskey or brandy. Cover bowl with
a tea-towel and leave overnight.

Cream butter and sugar until light and fluffy. Add beaten eggs and fold in the sieved flour until well
mixed. Fold in prepared fruit and ground almonds. Mix well. Put mixture into prepared tin and
smooth with back of spoon leaving slightly hollow in the centre.

Preheat oven 140°C / Gas 1 and bake the cake for 3-3½ hours, or until cooked. Protect top of cake
from over browning by covering with brown paper for last 1½ hours. Oven temperature varies so
check after 1½-2 hours.

Cool cake in tin standing on wire tray until next day. Turn it out and remove paper. Using a skewer
make small holes and pour remainder of whiskey or brandy. Wrap cake in 2 sheets of greaseproof
paper, then a layer of foil. Store in an airtight tin in a cool place until it is ready for icing.
TIP

I haven’t included icing in this recipe, because personally I like my cake plain. However there are so
many different types of icing around fondant, royal etc. I’ll leave you to choose your own favourite.

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