Two-fruit Christmas Cake
By Jenny Bristow
INGREDIENTS
225g Neill’s plain flour
680g sultanas
450g glace cherries — red, green and yellow
1 tsp baking powder
Pinch of salt
225g butter
225g soft brown sugar
4 eggs
Rind of half a lemon
30g sliced whole almonds
55g ground almonds
1 tsp mixed spice
1 tsp cinnamon
A little milk
METHOD
Clean the sultanas by washing and drying well. Wash and chop the cherries in half, and dry well. Toss the cherries in one-third of the flour to be used in the recipe.
Cream the butter and soft brown sugar until light and fluffy, then alternately add the lightly beaten eggs, flour, and almonds, in three additions. (Always sieve the flour before adding).
Add the lemon rind and mixed spice, and finally the sultanas and cherries, use a little milk to adjust the consistency.
Transfer to a well-lined 230mm cake tin and bake at 180°C/gas 4/350°F for a half an hour. Reduce to 150°C/gas 2/300°F until cooked (approximately one to 1½ hours).
Linzer Cookies
By Sarah Woods ilovecooking.ie
Serves 30
INGREDIENTS
For the dough
150g blanched whole or flaked almonds
150g granulated sugar, divided
250g plain flour, sifted
½ tsp ground cinnamon
½ tsp salt
225g unsalted butter, softened
Zest from 1 lemon
2 egg yolks
1 tsp vanilla extract
To finish
Icing sugar, for dusting
150g seedless raspberry jam
This story is from the December 2020 edition of Ireland's Homes Interiors & Living Magazine.
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This story is from the December 2020 edition of Ireland's Homes Interiors & Living Magazine.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
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