×

Christmas Opening Hours

Friday 22nd Dec 8am-10pm
Saturday 23rd Dec 8am-10pm
Sunday 24th Dec 8am-6pm
Christmas Day Closed
Stephens Day Closed
Wednesday 9am - 6pm
Thursday normal trading hours

New Years
Saturday 30th 8am -9pm
Sunday, New Years Eve 31st 9am-6pm
Monday, New Years Day 9am - 4pm
Tuesday 2nd January Normal Hours

Login

×



Auto-login on future visits

Forgot your password?

Register for an account

Remove item from cart

×

Are you sure you want to remove from your cart?

Yes No
×

This is the register form

Close overlay ×

When you're done typing, hit Enter, or click the search icon to start your search.

Searching...

Share this recipe

×

Send to a friend

Just submit the form below to send Martin Dwyers Christmas Cake to a friend.


×

Martin Dwyers Christmas Cake

Martin Dwyer’s Christmas Cake

Martin Dwyer’s Christmas Cake

Christmas isn't Christmas without a Cake. A lot of households still make the traditional Christmas Cake and this is Martin's own tried and trusted recipe. If you don’t want to go to the bother of icing the cake glaze the top with some warmed sieved apricot jam, make a pattern on the top with some toasted nuts and some cherries and then glaze these with the jam as before.

Print this Recipe Send to a friend Share

Ingredients

  • 110g (4oz.) Yellow Sultanas

  • 110g (4oz.)  Raisins

  • 225g (8oz.) Glace Cherries

  • 110g (4oz.) Crystallized Pineapple

  • 60g (2oz.) Crystallized Ginger

  • 60g (2oz.) Angelica

  • 110g (4oz.) Walnuts

  • ​60g (2oz.) Candied Citron Peel

  • 60g (2oz.) Candied Orange Peel

  • 60g (2oz.) Candied Lemon Peel

  • Glass of Irish Whiskey

  • 5 Eggs

  • 280g (10oz) Butter

  • Grated Rind & Juice of 1 Lemon

  • 225g (8oz) Caster Sugar

  • 280g (10oz) Plain Flour

  • Good pinch of salt

  • Course

    CourseHome Baking

  • Serves

    ServesMakes an 8" cake

  • Time

    Time5 hours

  • Difficulty

    DifficultyBeginner

Method

Martin Dwyer
Martin Dwyer

To prepare the tin, butter well and line it with two layers of baking parchment deeper than the tin and coming up over the edge. Pre-heat the oven to Gas mark  3, 160C, 325F. 

Soak the Sultanas and the Raisins in the whiskey for two hours.

Halve or quarter the cherries and chop the peel (if you are using whole peel) and cut the angelica, pineapple ginger and nuts into dice.

Beat the eggs until thick and foamy.

Beat the butter with the sugar and the lemon rind until pale and fluffy.

Add the beaten eggs a little at a time and stir well after each addition. (If it starts to curdle fold in some of the flour)

Mix the salt into the flour and stir this into the mixture thoroughly but lightly. Then stir in the lemon juice. Stir in the fruit, a little at a time and then the whiskey. Put the mixture into the prepared tin and make a hollow depression on the centre of the top to help it to rise evenly.

Cook at the prepared temperature for one hour and then reduce the temperature to Gas 2, 150C, 300F and cook for another hour at this temperature. (If you have a fan oven I would reduce it to Gas 1, 140C, 275F at this stage.)

From this on it is in your hands. Use a skewer to test the cake into the centre. It should come out clean. Depending on the actual temperature of your oven on top and still not cooked in the centre cover the top with some bake well paper,

Once it is cooked leave it to cool in the tin. (If you like you can pour some more whiskey over it at this stage and more from time to time afterwards should you like a strongly alcoholic cake)

The following day take it out of the tin but leave it in the baking parchment and wrap in tinfoil until needed.

Method

Martin Dwyer
Martin Dwyer

To prepare the tin, butter well and line it with two layers of baking parchment deeper than the tin and coming up over the edge. Pre-heat the oven to Gas mark  3, 160C, 325F. 

Soak the Sultanas and the Raisins in the whiskey for two hours.

Halve or quarter the cherries and chop the peel (if you are using whole peel) and cut the angelica, pineapple ginger and nuts into dice.

Beat the eggs until thick and foamy.

Beat the butter with the sugar and the lemon rind until pale and fluffy.

Add the beaten eggs a little at a time and stir well after each addition. (If it starts to curdle fold in some of the flour)

Mix the salt into the flour and stir this into the mixture thoroughly but lightly. Then stir in the lemon juice. Stir in the fruit, a little at a time and then the whiskey. Put the mixture into the prepared tin and make a hollow depression on the centre of the top to help it to rise evenly.

Cook at the prepared temperature for one hour and then reduce the temperature to Gas 2, 150C, 300F and cook for another hour at this temperature. (If you have a fan oven I would reduce it to Gas 1, 140C, 275F at this stage.)

From this on it is in your hands. Use a skewer to test the cake into the centre. It should come out clean. Depending on the actual temperature of your oven on top and still not cooked in the centre cover the top with some bake well paper,

Once it is cooked leave it to cool in the tin. (If you like you can pour some more whiskey over it at this stage and more from time to time afterwards should you like a strongly alcoholic cake)

The following day take it out of the tin but leave it in the baking parchment and wrap in tinfoil until needed.

Used in this Recipe

  • Ardkeen Quality Food Store Golden Raisins 500g

    Ardkeen Quality Food Store Golden Raisins 500g

    €3.57

  • Ardkeen Quality Food Store Chilean Black Raisins 500g

    Ardkeen Quality Food Store Chilean Black Raisins 500g

    €2.63

  • Ardkeen Quality Food Store Organic Crystalized Ginger 125g

    Ardkeen Quality Food Store Organic Crystalized Ginger 125g

    €2.30

  • Ardkeen Quality Food Store Red Cherries 100g

    Ardkeen Quality Food Store Red Cherries 100g

    €1.47

  • Ardkeen Quality Food Store Yellow Cherries 100g

    Ardkeen Quality Food Store Yellow Cherries 100g

    €1.71

  • Ardkeen Quality Food Store Ginger Crystall 100g

    Ardkeen Quality Food Store Ginger Crystall 100g

    €1.16

  • Ardkeen Quality Food Store Organic Walnuts 250g

    Ardkeen Quality Food Store Organic Walnuts 250g

    €4.85

  • Ardkeen Quality Food Store Citron Peel 100g

    Ardkeen Quality Food Store Citron Peel 100g

    €2.06

  • Ardkeen Quality Food Store Whole Orange Peel 100g

    Ardkeen Quality Food Store Whole Orange Peel 100g

    €1.49

  • Tinnock’s Homemade Butter 227g

    Tinnock’s Homemade Butter 227g

    €2.80

  • Ardkeen Quality Food Store Organic Lemon Peel 100g

    Ardkeen Quality Food Store Organic Lemon Peel 100g

    €1.49

  • Jameson Irish Whiskey 1 Litre

    Jameson Irish Whiskey 1 Litre

    €42.50

  • Tate & Lyle Cane Sugar Caster Sugar 1kg

    Tate & Lyle Cane Sugar Caster Sugar 1kg

    €1.70

  • Dunany Flour Organic Plain Sifted Stoneground Wheat Flour 1kg

    Dunany Flour Organic Plain Sifted Stoneground Wheat Flour 1kg

    €4.25

  • The Little Mill Plain Wholemeal Flour Coarse Stoneground

    The Little Mill Plain Wholemeal Flour Coarse Stoneground

    €2.80

  • Achill Island Sea Salt 70g

    Achill Island Sea Salt 70g

    €3.65

  • Ardkeen Quality Food Store Organic Sultanas 500g

    Ardkeen Quality Food Store Organic Sultanas 500g

    €2.33

Related Recipes

Trust Ecommerce
Retail Excellence
SagePay

Ardkeen Quality Food Stores processes all payments securely using Sage Pay technology. For further information see our Privacy Policy and Terms & Conditions sections.

Dispute Resolution

Our Developers

Automat:ee