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Christmas Cake

This simple yuletide recipe is packed full of your favourite Shamrock fruit.

Ingredients

Lot 1
175g Shamrock Dark Muscavado Sugar
175g/6oz margarine/butter (at room temperature)
4 large eggs
225g/80z Odlums Strong White Flour
Rind of 1 lemon
Rind of 1 orange
1/2 tsp mixed spice
1/2 tsp nutmeg
2 tbsp whiskey
Lot 2
275g/10oz Shamrock Shamrock Raisins
275g/10oz Shamrock Sultanas
100g Shamrock Glace Cherries
100g Shamrock Cut Mixed Peel
100g Shamrock Chopped Almonds
100g Shamrock Ground Almonds
Decoration
Shamrock Almond/ White Marzipan
Shamrock Ready to Roll Icing

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Method

½ Preheat the oven to 130°C/250°F/Gas ½ . Line a deep 19cm/8" round or 18cm/7" square cake tin with a double layer of baking parchment.
Place all the ingredients from lot 1 into a large mixing bowl and mix well.
Add the ingredients from lot 2 and stir until well combined.
Transfer to the prepared tin. Smooth top.
Bake for 3½ hours approximately. Check at intervals after 2½ hours.
Leave cake in the tin until cold.

To decorate

Brush cake with heated jam or honey and cover with marzipan.
Leave for 24 hours to 'set'. Then brush marzipan with a little alchohol and cover with ready to roll icing.
Decorate as liked.

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