Welcome to Spike & Jamie's Irish Recipe Collection. Wonderful recipes from the Emerald Isle. Recipes for St. Patrick's Day and everyday!!
IRISH COFFEE CAKE
IRISH COFFEE SYRUP
Grease and flour an 8-inch cake pan (preferably a springform cheesecake pan).
Preheat oven to 350F. Cream the butter and sugar until light and fluffy, then
beat in the eggs, adding a little flour and beating well after each addition.
Stir in the coffee essence, and mix thoroughly. Turn the mixture into the
prepared pan, and bake for 35-40 minutes until springy to the touch. Turn out
and cool on a wire rack. . To make the Irish coffee syrup, put the coffee and
sugar into a small pan and bring up to the boil, stirring to dissolve the sugar.
Then boil for 1 minute. Remove from heat and add the whiskey. . Wash and dry the
pan the cake was baked in, and return the cooled cake to it: then pour the hot
coffee syrup all over it. Leave in a cool place for several hours, then turn
out. Whip the cream until it's thick, sweeten slightly with powdered sugar, and
add whiskey to taste. Spread the cake with the whipped cream and chill for an
hour before sprinkling with chopped nuts or grated chocolate. Servings: 4
Separate the yolks from the whites of eggs. In a bowl, cream with yolks with the sugar. Heat the coffee until hot but not boiling: add the gelatin and dissolve it in the coffee. Add this mixture to the yolks and sugar. Beat well and put the bowl over a pot of boiling water. Continue beating until mixture begins to thicken. remove from heat, and when the bowl has cooled a little, place it over cracked ice and continue stirring. When the mixture is on the point of setting, whip the cream and fold it in. Add the whiskey or Irish Mist. Lastly, fold in the well-beaten egg whites.
Pour into a soufflé dish that has a double thickness of parchment paper tied around it: the paper should come up 3 inches above the top of the soufflé dish. Oil a jam-jar or bottle and press it down into the center of the pudding. Leave to set. Remove the paper collar by easing around the circumference with a knife dipped in hot water.
Remove the jar or bottle, and fill the center with:
You can also decorate the exposed sides of the pudding with crushed walnuts,
pressed on with the palm of your hand. Servings: 4
1/2 cup unsalted butter -- plus extra
Preheat oven to 350 degrees F. Grease and flour 2 baking sheets.
Cream butter and sugar. Add vanilla; stir in flour, milk, and rolled
Bake until cookies flatten and look dry (10 minutes). Let cookies cool
NOTES : Inexpensive rolled oats take the place of chopped pecans in this
Per serving: 89 Calories; 4 grams Fat (43% calories from fat); 1 gram
Protein; 12 grams Carbohydrate; 11 milligrams Cholesterol; 5miligramss Sodium
175 grams/ 6ounces sweet shortcrust pastry
Preheat oven to gas mark 4/ 180°C/ 350°F, warm a baking sheet and grease a loose-bottomed flan tin. Roll out the shortcrust pastry until thin, then line the flan tin with the dough, trimming off any excess. Chill pastry case in the fridge. Cream the butter and sugar together until fluffy, then beat in the egg yolks, flour, lemon rind, lemon juice and sieved cottage cheese. Mix well, then spoon into the pastry case. Mix topping ingredients together and spread on top of the curd filling. Place the flan tin on the warmed baking sheet and bake for approximately 1 hour or until the top is lightly browned and slightly firm. Dust with caster sugar and serve cool but not chilled.
NOTE: Curds were once an important part of the Irish diet, and were also
useful for paying the rent. Recipes for this delicately flavored cheesecake are
found in several eighteenth century" receipt" books.
4 tablespoons unsalted butter
In saucepan, combine all ingredients except lemon peel. Stirring with wooden
spoon, cook over lowest heat, being careful not to let mixture boil or yolks
curdle. Cook until mixture coats back of a spoon. Pour into small bowl and stir
in lemon peel. Allow to cool.
1/2 stick unsalted butter, softened
Using an electric mixer, cream butter together with sugar in a large bowl. Beat in the egg yolks, one at a time, the lemon juice, and the flour, the lemon rind, and the salt. Combine mixture well. Add milk in a stream, beating, and combine well. Beat the egg whites with a pinch of cream of tarter until they hold stiff peaks. Stir one forth of the whites into the lemon mixture. Fold in remainder of whites gently, and transfer the mixture to a buttered 1-1/2-quart glass soufflé dish. Set the dish in a deep pan, adding enough boiling water to pan to reach halfway up the sides of the soufflé dish. Bake dessert in a preheated 350 degree F. oven for 50 minutes, or until it is puffed and the top golden.
Sift powdered sugar over top and serve dessert warm or chilled. (The sponge will separate, forming a custard sauce on the bottom.)
Spoon the top onto dessert plates, and spoon sauce over each serving.
Combine suet through cloves in a large mixing bowl and stir all together
thoroughly. Pour in brandy and sherry, mix with large wooden spoon until all the
ingredients are well moistened. Cover bowl and set the mincemeat aside in a cool
place (not the refrigerator) for 3 weeks. Check the mincemeat once a week. As
the liquid is absorbed by the fruit, replenish it with sherry and brandy, using
about 1/4 cup at a time. Mincemeat can be kept indefinitely in a covered
container in a cool place, without refrigeration, but after a month or so you
may refrigerate if you like.
8 Tablespoons unsalted butter, chilled and cut into bits
Preheat oven to 375 degrees F. With a pastry brush, coat bottom and sides of 8 (2-1/2-inch) tart tins with the softened butter, allowing 1 teaspoon for each tin.
Combine butter, flour, salt, sugar, either in bowl or food processor. Add enough water to make the mixture just adhere together, so it is not crumbly. Form into ball, wrap in waxed paper and chill for at least one hour.
Roll out onto floured pastry cloth and with a cookie cutter or the rim of a glass, cut 16 (3-inch) rounds of pastry. Gently press 8 rounds into tins, one at a time, then spoon about 3 Tablespoons of the mincemeat into each pastry shell. With a pastry brush dipped in cold water, lightly moisten the outside edges of the pastry shells and carefully fit the remaining 8 rounds over them. Crimp the edges with a fork. Trim excess pastry from around rims with a sharp knife, and cut two parallel slits, about 1/2-inch long and 1/4-inch apart in the top of each pie.
Arrange pies on a baking sheet and bake in the middle of the oven for 10
minutes. Reduce heat to 350 degrees F. and continue baking for 20 minutes more,
or until crust is golden brown. Run the blade of a knife around the inside edges
of the pies to loosen them slightly, and set them aside to cool in the pans.
Then turn out the pies with a narrow spatula and serve.
8 ounces butter
Cream butter with sugar until fluffy. Add the eggs, one at a time and beating
well after each addition. Beat in the syrup, almond extract and ground almonds.
Reserving 1/2 cup of the flour, sieve the remainder with baking soda and salt.
Add flour mixture to butter mixture alternately with the milk, beating well
after each addition. Coat sultanas and currants with reserved flour and fold
into batter along with grated peels. Mix well and pour into a well-buttered tube
pan, distributing batter evenly. Bake at 300 deg. F. 1-1/2 to 1-3/4 hours. Let
pan cool for 45 minutes, then turn out onto wire rack to further cool.
1/2 pint/250 milliliters/1 cup porter
Melt the butter and sugar in the porter in a saucepan. Add the fruit and simmer for 10 minutes. Allow to go cold and add the sieved flour, baking soda, spices and lemon rind. Beat the eggs and mix in with a wooden spoon. Pour into a greased and lined 9-inch/ 25-centimeter cake tin and bake on the middle shelf of a pre-heated oven at gas mark 3, 325°F, 160°C for about 1-3/4 hours. To test the cake, push a skewer into the center; if ready, the skewer will come out clean. Allow the cake to cool in the tin.
NOTE: Porter is a type of dark Irish beer, not now as widely available as it
once was. It is not as strong as stout but Guinness, Murphy's or other Irish
stout can be substituted in this recipe if mixed fifty-fifty with water. This
cake is quickly and easily made and, though it tastes good fresh from the oven,
it is best kept for about a week in an airtight tin.
1 pound Flour
Sift the flour and cut in the butter. Add the fruit, spice, peel, etc. Beat
eggs. Heat Guinness or other stout and pour it over the bicarbonate of soda.
Pour stout and eggs over dry ingredients. Mix well and beat for 15 minutes. Bake
in a well-greased pan in a moderate oven, 350F, for 2-1/2 to 3 hours. Keep for a
week before cutting. Servings: 4
2 Tablespoons Butter
Mix the butter into the hot mashed potatoes, add a good pinch of salt, and
the flour, and mix well, then add enough milk to make a soft, slack dough. Roll
out and line a 1-quart bowl with some of it, reserving enough for the lid. Fill
with the apples, peeled and cored and finely sliced, and sweeten to taste with
sugar. Add 2 whole cloves, the lemon juice and the cider (or water), taking care
not to make it too wet. Dampen the pastry edges, lay the lid on and press down.
Cover with foil and secure well. Steam, or cook set in boiling water up to the
rim, for 2 to 2-1/2 hours. Serve cut in wedges with cream or home-made custard.
1/2 pound Boiled potatoes
Mash the potatoes until lump-free. Separate the yolks and whites of the eggs and beat separately; the yolks until lemon-colored, the whites until stiff. Add the almonds, orange extract, sugar and egg yolks to the potatoes; mix well, then add the glass of whiskey, and when combined, fold in the egg whites. Have ready a greased and floured cake pan with a greased piece of butcher paper/baking parchment in the bottom. (Or alternately, prepare 2 pie crusts and fill them with the mixture.) Bake at 375F for 40-45 minutes. Servings: 4
Per serving: 452 Calories; 0 grams Fat (0% calories from fat); 1 grams
Protein; 96 grams Carbohydrate; 0 milligrams Cholesterol; 4 milligrams Sodium
4 ounces white bread without crusts
Preheat a moderate 350 degree oven. Generously butter a 2-pint baking dish.
Cut up the bread into small cubes or make into course crumbs and scatter in to
the baking dish. Warm the milk and butter until he butter milts then blend in
the beaten egg yolks grated lemon zest and 3 ounces of the sugar. Pour this
custard over the bread and bake in the preheated oven for 20 minutes or until
set. Whisk the egg whites until stiff and fold in the remaining sugar. Remove
the pudding from the oven spread with the jam and pile the meringue mixture on
top. Return to the oven and cook for another 10 minutes or until the top is
lightly browned and crisp. Serve hot with chilled cream..
3 medium slices of white bread
Heat the milk with the butter, when simmering remove the pan from the heat
and add the bread lemon rind and sugar. Allow to stand for 10-15 minutes then
beat the mixture until no lumps remain add Madeira to taste. Separate the eggs
and beat the yolks into the mixture. Grease a 3-4 cup ovenproof glass dish and
pour the mixture into it. Bake in a moderate oven 350 degrees until it is
set-about 25 minutes. Spread the jam gently over the top being careful not to
break the surface. Whisk the egg whites until stiff add the sugar and whisk
again. Spoon the meringue over the pudding making sure to cover the pudding
right up to the edges and lifting the spoon to form little peaks. Return the
dish to the oven for about 10 minutes until the peaks are a golden brown.
14 ounces unbleached white flour
Combine flour and brown sugar in mixing bowl. Cut in butter until mixture
resembles coarse crumbs. Place rhubarb in bottom of 9-ich pie plate, sprinkle
lemon juice and rind over top, along with sugar and spices. Pile the crumble
mixture on top of fruit, pressing down so that fruit is covered. Bake in a 300
deg. F. oven for 20 minutes or until top is golden and filling begins to bubble
around edges. May be served hot or cold with a dollop of cream.
6 to 8 plump sticks of rhubarb
Cut the rhubarb into chunks and sweat with the sugar and butter over a low heat until cooked but not mushy. Liquidise or pass through a food mill. When cold, fold into stiffly-whipped cream. Allow to set in the fridge and serve with Lady finger or Boudoir biscuits. Serves 4
NOTE: Apple or gooseberry fool is made in exactly the same way, except that
in the case of gooseberries the purée should be sieved to remove pips. It may
be necessary to adjust sugar to taste.
1-1/2 pounds rhubarb
Cut the rhubarb into 2 to 3-inch lengths and put it into a pan with the sugar
a very little water and the orange rind. Resist the temptation to over sweeten
as it is the tartness of the fruit which is refreshing. Simmer very gently for a
few minutes until tender taking care not to overcook so that the bright color
isn't lost. Drain and puree. Add a little of the cooking juice if necessary but
make sure it isn't too sloppy. Leave to cool then whip the cream lightly and
stir in with the Pernod if using- it is not essential but enhances the flavor of
the food without being recognizable. (Variation use 1/2 custard, 1/2 cream/ can
be frozen and makes a good ice cream.
1 pound Rutabagas
Clean, peel and cube the rutabaga, and cook in boiling water until tender, then drain. Mash thoroughly; then add all the other ingredients. Put into a 2-quart casserole and bake at 350F for 1 hour. A pinch of cinnamon or ginger might be added. Servings: 4
Per serving: 356 Calories; 12 grams Fat (29% calories from fat); 6 grams
Protein; 58 grams
1 cup unsalted butter
Preheat oven to 375 degrees.
Cream butter and sugar together until fluffy. One at a time add the egg yolks
with sprinkle of the flour and beat well. Beat the egg whites until light peaks
form and fold them into the mixture. Sift together the flour and baking soda and
fold them into the mixture. Add the caraway seeds mixed currants and raisins and
the whiskey and stir. Pour into a buttered loaf pan and sprinkle the top with
more caraway seeds. Bake for one hour until the top is browned. 15 minutes
before the end of the hour reduce heat to 325 degrees. Remove to cool on a rack
and decorate with powdered sugar sprinkled through a paper doily.
1 cup butter
Preheat oven to 325 degrees.
Cream the butter and sugar, beat in the eggs one at a time adding a little
flour each time to prevent mixture curdling, fold in the rest of the flour and
the caraway seeds stir in the milk and Irish, bake in 8-inch round pan greased
for about 1-1/2 hours leave in the pan a few minutes then cool on a wire rack.
Dredge the top of the cake with powdered sugar.
8 ounces Butter
Cream butter and sugar. Add flour and corn flour. Cut into squares or into rounds and bake in a slow oven until done.
Per serving: 1626 Calories; 184 grams Fat (99% calories from fat); 2 grams
Protein; 0 grams Carbohydrate; 497 milligrams Cholesterol; 1875 milligrams
3 ounces margarine, softened
2 tablespoons apricot jam, warmed
Line and grease a 7-inch / 18-centimeter round cake tin.
Cream the margarine and sugar, gradually beat in the eggs.
Fold in the mixed fruit, glace cherries, mixed peel, spices, lemon rind and flour. If the mixture is too firm add the milk. Spoon half of the cake mixture into the tin.
Roll out the 3 ounces / 75 grams of marzipan to a 7-inch / 18-centimeter circle, and place this onto the cake mixture. Cover with the remaining cake mixture
Cover with foil and bake for about 30 minutes, or until golden. Remove the cake from the tin and allow to cool.
Use 2/3 of the marzipan to make a further 7inch / 18cm circle. Use the remaining marzipan to make 11 small balls.
Brush the top of the cake with jam and place the circle of marzipan over. Arrange the balls around the edge of the cake, fixing them with the remaining jam.
Place under a hot grill until the marzipan begins to turn brown.
Tie yellow ribbon around cake and decorate with flowers.
225 grams (8 ounces) butter, softened
450g (1 lb,) almond paste
Pre-heat oven to 150C / 300F / Gas 2. Butter and line the base and sides of a
20-centimeter (8-inch) deep round cake tin with buttered greaseproof paper.
Place all the cake ingredients in a large bowl and beat well until completely
blended. Place half the mixture in the prepared tin and level the surface. Take
one-third of the almond paste and roll it out into a circle the size of the tin.
Place it on top of the cake mixture. Spoon the remaining cake mixture over and
smooth the surface. Bake for about 2 hours until well risen and firm to the
touch. Cover with foil after 1 hour if the top is browning too quickly. Allow
the cake to cool in the tin for 10 minutes before turning out onto a wire rack
to cool completely. When the cake has cooled, brush the top with a little warmed
apricot jam and roll out half the remaining almond paste to fit the top. Press
firmly on the top and crimp the edges to decorate. Mark a criss-cross pattern on
the almond paste with a sharp knife. Form the remaining almond paste into 11
balls to represent the 11 apostles (not counting Judas). Brush the almond paste
with beaten egg and arrange the balls around the outside. Brush the tops of the
balls with egg as well. Place the cake under a hot grill to turn the almond
paste golden. Decorate with crystallized flowers such as violets, primroses and
jonquils, if liked.
225 grams (8 ounces) ground almonds
175 grams (6 ounces) raisins
Make the marzipan. Mix almonds and sugars. Add egg yolk, lemon juice and food coloring. Mix to stiffish paste.
Wrap marzipan in film and place in refrigerator.
Place raisins, sultanas, cherries, walnuts and stout into a saucepan, heat until steaming and then stand for 60 minutes. Cream the butter and sugar until light and fluffy, then gradually beat in the eggs. Fold in the sieved flour, baking powder and spice. Carefully stir in the soaked fruit and liquid.
Grease and base line a 18-centimeter (7-inch) deep cake tin, place half the mixture into the tin and flatten out the mixture. Roll out one third of the marzipan into a 18-centimeter (7-inch) circle, and place on the top of the mixture in the tin and add remaining cake mixture.
Cook until pale golden and when a skewer is inserted into the center of the cake it comes out clean.
Fan oven: 140C 2-2.25 hours Conventional oven: preheat 160C 2-2.25 hours Gas oven: preheat Mark 3 2-2.25 hours
Leave cake to stand in tin for 15 minutes before turning out onto a wire tray to cool.
When cold, remove greaseproof paper and brush top of cake with apricot jam.
Roll out another piece of marzipan to fit top of cake and press in position.
Score top of marzipan to make diamond pattern and brush with egg white.
Roll the remaining marzipan into eleven even sized balls and press around the
outer edge, brush with egg white.
1-1/2 cups flour
Set the oven 300 degrees
Mix raisins, currants, candied fruits, and candied peel with 1 tablespoon and set aside.
Sift remaining flour, baking powder, allspice, cinnamon, nutmeg, and cloves and set aside.
In a large bowl, cream butter and sugar together until light. Beat in eggs, brandy, and vanilla. A food processor or electric mixer may be used. Beat in flour mix gradually until just combined. Add the fruit and peel mix to the batter and combine well.
Turn the batter into a greased layer-cake pan and press down the surface with the back of a spoon to smooth.
Bake 1-1/4 hours until a cake tester inserted in the center comes out clean.
Let cool before removing from pan and cool completely before frosting.
1-1/2 cups butter
Cream butter and sugar until smooth. Add eggs singly, beating after each one. Sift and add flour and salt. Dust peel and currants with flour and add to batter.
Line 12 x 15-inch greased pan with wax paper. Pour in half of batter. Bake at
300 degrees for one hour. May be iced if desired. Cut cake into small 1-inch
squares as it is very rich. (Freezes well.)
3/4 pound flour
Cream margarine and sugar, add eggs and dry ingredients gradually. Put a
layer of cake mixture into a greased eight inch tin, add a layer of rolled out
almond paste and fill up with remainder of cake mixture. Bake at 350F for two
hours. Decorate when cold.
100 grams / 4 ounces butter
To make the paste, mix all the ingredients thoroughly together and then knead the almond paste for 2 minutes. Roll out 1/3 of the paste to make a circle for the top of the cake. Form the remaining paste into 11 egg shapes.
Line a 10-inch cake tin with greaseproof paper.
Place the butter and sugar into a very large bowl and stir until completely blended, add the eggs and sifted flour with the baking powder, salt and mixed spice.
Add the rest of the ingredients and stir until everything is completely blended.
Let the mixture settle for 1 hour and give it a final stirring.
Put the mixture into the cake tin, and cover top with a piece of greaseproof paper.
Heat the oven to Circotherm 160, gas 3, 170C/325F.
Bake in the center of the oven for 45 minutes. Lower the heat to Circotherm 100, gas 1, 140C/275F for 2 hours.
Remove the cake and allow the cake to cool completely before you
Remove the paper. Turn the cake over and glaze with the apricot
1-1/2 cup butter
Cream together butter and sugar until light and fluffy. Beat in eggs a little at a time. in a separate bowl combine flour, baking powder, cinnamon and nutmeg.
Fold flour mixture into creamed mixture. Stir in sultanas, candied fruit, currants and almonds. Pour half of batter into greased and paper-lined 9 inch tube pan. Roll out one tube of almond paste into a circle to fit over batter in pan, cutting a hole from the middle to fit over center of tube pan. Cover with remaining cake batter. Bake at 300F 2-1/2 to 3 hours or until cake no longer sticks to wooden pick when pierced.
Turn out and cool on wire rack. Remove paper. Place on serving platter. Combine simple syrup and rum, brush over entire surface of cake. Roll out remaining almond paste into circle large enough to drape over entire cake. Trim center opening and at bottom of cake. Decorate with chocolate and colored piping gel, if desired.
Notes: Simple syrup can be purchased at candy or bakery supply stores and
Almond paste is also known as marzipan, be sure to let paste soften at room
temperature for easy rolling. With paste trimmed from bottom and center you may
mix with food coloring and cut into decorative pieces.
350 grams / 12 ounces / 2 generous cups best-quality sultanas (golden
450 grams / 1 pound / 4 cups ground almonds
Line the base and sides of a 23-centimeter / 9-inch round, or a 20.5-centimeter / 8-inch square tin with brown paper and greaseproof paper.
Mix the dried fruit, nuts, ground almonds and orange and lemon zest. Add the whiskey and leave for 1 hour to macerate.
Meanwhile, make the almond paste. Sieve the sugar and mix with the ground almonds. Beat the eggs, add the whiskey and one drop of pure almond essence, then add to the other ingredients and mix to a stiff paste (you may not need to all the egg).
Sprinkle the work top with icing (powdered) sugar, turn out the almond paste and work lightly until smooth. Set aside.
Cream the butter until very soft, add the sugar, beat until light and fluffy. Add the eggs bit by bit, beating well between each addition so that the mixture doesn't curdle. Mix the spice with the flour and fold in gently. Combine the grated apple and the fruit and stir gently but thoroughly into the cake mixture (don't beat again or you will toughen the cake). Put half of the cake mixture into the prepared tin.
Roll out half the almond paste into a 21.5-cm / 8-1/2-inch round, place this on top of the cake mixture in the tin and cover with the remaining mixture. Make a slight hollow in the center and dip your hand in water and pat it over the surface of the cake; this will ensure that the top is smooth when cooked.
Bake in a preheated 160 deg C / 325 deg F / gas3 oven for one hour, then reduce the heat to 150 deg C / 300 deg F / gas2 and bake for a further two hours, or until the cake is cooked (a skewer inserted in the center should come out perfectly clean). Leave to cool in the tin.
Next day remove the cake from the tin. Do not remove the lining paper but wrap in some extra greaseproof paper and tinfoil until required.
When you are ready to ice the cake, roll two-thirds of the remaining almost
paste into a 23-centimeter/9-inch round. Brush the cake with a little lightly
beaten egg white and top with the paste. Roll the remaining almond paste into
eleven balls about the size of a large walnut. Score the top of the cake in
4-centimeter / 1-1/2-inch squares and brush with beaten egg or egg yolk. Stick
the apostles' around the outer edge of the top and brush with beaten egg. Toast
under a grill in a preheated 220 deg C / 425 deg F / gas7 oven, for 15-20
minutes or until slightly golden. Protect the sides with tin foil. Decorate with
an Easter chicken.
12 ounces self raising flour
Cream the fats and sugar thoroughly, and in a separate bowl mix the flour, spices and almonds. Stir the dry ingredients into the creamed mixture alternately with the well beaten eggs. Mix in the fruit and two tablespoons of rum or brandy. Put into prepared tin and bake in a moderate over (325 F) for 30 minutes, then reduce the heat to 300 F for further 1-1/2 to 2 hours.
When cool, brush with warmed apricot jam, cover with marzipan and make balls
or egg shapes with some of the marzipan and set them around the edge of the
cake. If more color is required, brush with beaten egg white, dust with caster
sugar and put in a cool oven for 30 minutes.
For the Marzipan:
For the Cake:
Instructions: First make the marzipan-mix sugars and almonds together in a large bowl, make a hollow in the center and drop in the lightly beaten eggs or yolks, lemon juice and almond essence. Mix to a stiff paste, first with a wooden spoon then with hands dusted with icing sugar. Knead well until smooth and free from cracks. If possible leave the ball in a plastic bag in the refrigerator overnight.-bring it back to room temperature just before using.
Preheat the oven to 300 degrees F. Butter and line a deep 8 inch round cake tin.
To make the cake: Sift the flour, salt and spices together, cream butter and sugar until light and fluffy, then add the lightly beaten eggs a little at a time including a spoonful of the sifted flour and eating well after each addition. When the mixture is thoroughly beaten lightly stir in the remaining flour and then the fruit. Add just enough of the milk to make a fairly stiff batter and the treacle.
Divide the marzipan unevenly in half and roll the smaller piece to the exact
size of the inside of the cake tin. Turn half of the cake mixture into the tin
level it out and smooth down with the back of a tablespoon and bake in the
center of the preheated oven for about 3-1/2 hours or until the top is springy
to the touch and the cake is shrinking slightly from the tin. A skewer should
come out of the cake clean but the marzipan in the middle makes this method less
reliable than usual so be careful not to put the skewer through it. Cool the
cooked cake in the tin. when cold turn out remove the papers and brush the top
with a little warmed apple jelly or apricot jam sieved if necessary and place
the second circle of marzipan on top pressing down well. Mark the top into
squares 3/4 to 1-inch wide with a sharp knife and make eleven small balls from
the marzipan trimmings. Arrange these around the edge of the cake brush the
marzipan lightly with beaten egg and put the cake into a hot oven or under the
grill for a few minutes until toasted to a deep golden brown. Alternatively
another traditional finish is to run a small pool of pastel colored icing
preferably yellow into the center of the marzipan. In either case it can be also
decorated with a few tiny marzipan or foil covered chocolate eggs and or Easter
8 ounces brown sugar
The Night before you make the brack place the fruit in the bowl with the
brown sugar and pour the tea over it mixing it so the sugar dissolves. Next day
preheat the oven to 350 degrees. Sift the flour into a mixing bowl with the
spice. Add the fruit mixture and the beaten eggs mixing well and making sure
there are no lumps of flour remaining. If the mixture seems very stiff add a
little milk. Place in a greased and lined 8-inch cake tin and bake for 90-95
minutes. After the first hour cover with aluminum foil to keep the edges
browning too fast. After removing from the oven, leave in the pan for 2-3
minutes; then turn out of pan and cool on a wire rack.
12 Tablespoons Strong tea
The mixed fruit can include raisins, currants, and any other kind of dried
fruit you like; chop any larger pieces down to about raisin size. Place the tea,
mixed fruit and sugar in a bowl; cover and leave overnight. Stir in the egg and
melted butter. Sieve the flour and the bicarb together and fold them in. Line
the bottom of a large loaf pan with baking parchment, and brush the whole inside
of the pan with melted butter. Pour the mixture in and smooth the top. Bake in a
preheated oven (360 F) on the middle shelf for 1-1/2 hours. After removing from
the oven, leave in the pan for 2 to 3 minutes; then turn out of pan and cool on
a wire rack. Servings: 4
12 fluid ounces Cold Tea
Steep fruit and sugar in cold tea overnight. Add egg and flour. Put in a 1
pound loaf tin and cook for 1 hour 45 minutes at 350F or gas mark 4.
1 pound Stale cake (pound, angel)
Break up the cake or cakes and gently mix the jam through -- the mixture does
not have to be completely even. Place in a glass bowl. Mix sherry and whisky and
sprinkle over cake. Press down lightly. Pour custard over the cake, and chill.
Then spoon whipped cream over top and serve. Servings: 4
1 (15-ounce) package refrigerated pie crusts
Place prepared crust in bottom and up sides of pan. Trim edges. Do not prick crust. Partially bake crust for 10 minutes. If crust puffs up, gently press back to bottom and sides of pan with back of wooden spoon.
In a small bowl combine nuts, 1/4 cup flour, sugars and margarine with fork. Stir in brandy extract. Sprinkle sugar mixture evenly over bottom of pie crust-lined pan. Arrange apple slices over nut mixture alternating red and green apple slices. Bake for 20 minutes.
Combine melted margarine, lemon juice and apple jelly; brush over tart just before serving. 8 servings.
- Irish poet W.B. Yeats
2 T Irish whiskey
(If no store near you carries ginger marmalade, use an equivalent amount of lemon marmalade mixed with 1/2 teaspoon ground ginger, or 1 Tablespoon fresh grated ginger.)
Put the whiskey, marmalade, lemon rind and sugar in a bowl. Stir well, then
leave the mixture to stand for at least 15 minutes. Stir the cream slowly into
the whisky mixture until evenly blended, then beat with an electric or rotary
beater until thick. Beat the egg whites until stiff, then fold into the cream
mixture until well blended. Spoon into 4 individual wine glasses or sundae
dishes, then chill in the refrigerator for at least 30 minutes. Serve chilled,
with brandy snaps or ginger snaps.
Three or four hours before making the cake, thinly peel the lemon (removing as little of the white pith as possible) and set this zest to macerate in the Irish whiskey for at least three hours, reserving the rest of the lemon for some other purpose. Afterwards, remove the peel, mince a scant teaspoon's worth and return to the whiskey, discarding the remaining pieces.
Preheat the oven to 350oF. Cream the butter, both the sugars, and egg yolks together for several minutes, until the mixture is silky smooth. Pour the lemon-flavored whiskey with its minced peel into the pecan meal. Stir this together and beat into the cake batter until well blended. Sift together the flour and baking powder and stir into the batter. When this is well incorporated, scrape the batter into a buttered and floured 9-inch (preferably springform) pan. Gently smooth the batter with a spatula and put into the preheated oven to bake for one hour. Then turn off the heat and, the oven door put ajar, let the cake cool in the oven for fifteen minutes. Remove, release the sides of the pan (or otherwise free its contents), and put the cake on a rack to cool. The cake tastes even better the next day: it does not need refrigeration and will keep in a cake tin for at least a week.
* Pecan meal is available from Sunnyland Farms (P O Box S Albany GA 31703) at
a very reasonable price. You can make your own by mincing pecan bits into as
fine a powder as possible. Be careful using a food processor to do this - it is
easy to end up with pecan butter, instead.
*As garnish, if desired. -- Put the raisins and grated lemon rind into a bowl with the whiskey, and leave overnight to soak. Grease a 7-inch cake pan, and line the bottom with parchment; preheat oven to 350F. Cream the butter and sugar until light and fluffy. Separate the eggs and sift the flour, salt, cloves and baking powder into a bowl. Beat the yolks into the butter and sugar one by one, including a spoonful of flour and beating well after each addition. Gradually add the whiskey and raisin mixture, alternating with the remaining flour. Do not over-beat at this stage. Finally, whisk the egg whites until stiff and fold them into the mixture with a metal spoon. Turn into the prepared pan and bake in the preheated oven for about 1-1/2 hours, or until well risen and springy to the touch ~- or test with a skewer: when it comes out clean, the cake's ready. Turn out and cool on a wire rack.
Meanwhile, make the icing by mixing the lemon juice with the sieved powdered
sugar and just enough water to make a pouring consistency. Put a dinner plate
under the cake rack to catch the drips, and pour the icing over the cake a
tablespoonful at a time, letting it dribble naturally down the sides. Don't
worry if a lot of it ends up on the plate underneath -- just scoop it up and put
it on top again. When the icing has set, it can be decorated with crystallized
lemon slices if you like. Servings: 8
Preheat oven to 325 degrees F. Lightly grease and flour Bundt pan. Blend cake
mix and pudding mix. In another bowl, mix milk, oil and whiskey. Add liquids to
dry mix. Beat in eggs, one at a time. Mix two minutes at medium speed. Stir in
walnuts. Turn batter into prepared pan. Bake for 1-1/2 hours or until lightly
browned and tests done. Prepare glaze by melting butter. Add sugar, water and 1
Tablespoon whiskey. Bring to a light boil. Simmer ten minutes. Remove from heat.
Cool. Stir in remaining whiskey. When cake is done, remove from oven and pour
glaze over cake in pan. Let cool on rack one hour. Turn cake out onto plate or
dish. Cake needs to mellow at least 12 hours before serving. Store cake, upside
down and covered in cake tin.
1/2 lb self rising-flour
Soak the nuts in the whisky for about an hour. Cream butter and sugar. Add
the beaten eggs nuts and whisky, flour, baking powder and salt. Bake in a
moderate oven for 3/4 hour (350).
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