Here is the Traditional Christmas Cake from John’s mother. The recipe is for an 8 inch deep tin.
175g glace cherries
110g candied orange peel
7 tbsp Paddy
400g plain flour
1/2 tsp all spice
350g butter softened
350g dark sugar
6 eggs lightly beaten
110g chopped almonds
zest of 1 orange and its juice, zest of 1 lemon
1 tbsp black treacle
Prepare the fruit in advance. cut the cherries into quarters. Place all the fruit and the mixed peel in a large bowl and pour over the whiskey. Mix well then cover with clingfilm and set aside overnight. Line the base adn sides of the cake tin with baking parchment, then tie a collar of 4 layers of brown paper, wide enough to stand about 2 inches above the rim, around the outside of the tin. Pre heat the oven to 120C.
Sift the flour, all spice and mixed spice into a bowl. place the butter and sugar in a food mixer and whisk thoroughly until light and fluffy. Then add a little of the beaten egg ot the mixture, then sift in some of the flour and mix. Repeat this process until all the egg and flour have been thoroughly mixed in. Then carefully add the mixed soaked fruit and peel, chopped almonds and orange and lemon zesets, followed by the juice and treacle, until thoroughly combined.
Spoon the mixture into the prepared cake tin. bake the cake in the centre of the oven for about 3 hours, then turn it around and cook for a further 3 hours. To check if it is cooked, put a skewer into the centre of the cake and it must come out clean. Leave it to cool. To store, wrap well in greaseproof paper. You can put more whiskey over it on a regular basis. This cake keeps very well.