{"id":18105,"date":"2014-12-01T21:12:44","date_gmt":"2014-12-01T21:12:44","guid":{"rendered":""},"modified":"2014-12-01T21:12:56","modified_gmt":"2014-12-01T21:12:56","slug":"Marisa-Sung-s-Secret-Recipe","status":"publish","type":"post","link":"https:\/\/asiancemagazine.com\/?p=18105","title":{"rendered":"Marisa Sung’s Secret Recipe"},"content":{"rendered":"

Christmas Fruitcake = A slice of heaven, compliments of June from Ireland! \ud83d\ude42<\/strong><\/p>\n

This Christmas Fruit Cake is out of this world! The Holiday Season is the one opportunity to indulge and this is my main indulgence! I make a few of these every year to serve our guests and to give out as gifts to friends and family members who request it each year! \ud83d\ude42<\/em><\/strong><\/p>\n

Rich Christmas Cake<\/strong>
\nIngredients:<\/strong>
\n1 1\/2 lbs of all purpose flour
\n4 lbs. Golden Raisins
\n8 oz. of cherries
\n6 oz. of mixed fruit peel
\n1 large cooking apple like Golden Delicious
\n21 oz. of butter
\n21 oz. of brown sugar
\n6 oz. of chopped walnuts
\n1 1\/2 tsp. of mixed spice
\n1 1\/2 tsp. of cinnamon
\nGrated rind of 1 lemon
\n12 eggs
\n1 small bottle of Irish Brandy
\nOptional Brandy (poke holes in the finished cake and pour a little brandy in the holes but not too much or it will be too soggy)<\/p>\n

Steps:<\/strong>
\nSoak all fruit in a large mixing bowl (raisins, mixed fruit peel, cherries), prior to soaking rinse the sticky syrup off the cherries with luke warm water, and dry and cut cherries in half. Then pour enough whiskey over the lot to cover, cover bowl and leave to soak overnight. Stir a few times and you will notice the fruit becomes dry as the liquid soaks.<\/p>\n

The next day, cream the butter and sugar until light and fluffy, then add in eggs and flour alternatively (at this time the spices and chopped walnuts should be added to the flour)
\nThe eggs can be beaten in a bowl and added to the lot afterwards.<\/p>\n

At this stage you need to chop the peeled apple. Add the apple to the fruit mixture along with the lemon rind and then add these ingredients to the creamed mixture. It should be of a dropping consistency (not too dry) as you are spooning the mixture into the prepared tin or tins. Make a slight hollow in the center of the cake mixture before putting it into the oven.<\/p>\n

Set oven at 325 degrees for 1\/2 hour, 350 degrees for approximately 3 and a half hours.<\/strong><\/p>\n

Line all tins with brown paper at the bottom, then with wax paper at the bottom. Wax paper should also be at inside of tins at the sides about 1\/2 inch above top, also wrap brown paper on the outside of the tin and tie with a string.<\/strong><\/p>\n

Celtic Woman A Christmas Celebration<\/strong>
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