The recipe which follows is from the kitchen of Mrs. Bee Mannix-Walsh, a well known local chef who, for many years, ran the Cookery Centre of Ireland in Dalkey.
Lower Tier: 15 oz raisins 15 oz sultanas 20 oz currants 10 oz mixed peel 5 oz prunes 5 oz dates 5 oz cherries 1 apple 3 oz chopped almonds 3 oz ground almonds 1/2 tsp. grated nutmeg 1/2 tsp. mixed spice Grated ring of 1 lemon 15 oz butter 15 oz sugar (Barbados) 10 eggs 19 oz flour Cover with Almond paste 1 1/2 lb. Water icing 3/4 lb. Royal icing 2 1/2 lb. | Middle Tier: 9 oz raisins 9 oz sultanas 12 oz currants 6 oz mixed peel 3 oz prunes 3 oz dates 3 oz cherries 1/2 apple 3 oz chopped almonds 3 oz ground almonds 1/4 tsp. nutmeg 1/4 tsp. mixed spice Grated rind of 1/2 lemon 9 oz butter 9 oz sugar 6 eggs 11oz flour Cover with Almond paste 1 lb. Water icing 1/2 lb. Royal icing 2 lb. |
Top Tier: 3 oz raisins 3 oz sultanas 4 oz currants 2 oz mixed peel 1 oz. prunes 1 oz dates 1 oz cherries 1/2 apple 1 oz chopped almonds 1 oz ground almonds 1/4 tsp. nutmeg 1/4 tsp. mixed spice Grated rind of 1/4 lemon 3 oz butter 3 oz sugar 2 eggs 4 oz flour Cover with Almond paste 6 oz Water icing 4 oz Royal icing 3/4 lb. | Instructions
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Lowest Tier:
12-inch tin
About six hours
Middle Tier:
9-inch tin
About 3 1/2 hours
Top Tier:
6-inch tin
About 1 3/4 hours
- 1 lb. ground almonds
- 1 tbs. sherry
- 1/4 tsp. ratafia essence
- 1 tbs. whiskey
- 1/4 tsp. almond essence
- 1 tsp. orange flower water
- 1 lb. caster sugar
- 2 eggs
- Crush lumps out of almonds and sieve castor sugar, mix both well together.
- Beat eggs, add flavouring, sherry and whiskey. Keep a little of the egg white back for brushing over cake.
- Pour slowly into almonds and sugar and mix to stiff paste.
- Turn onto sugared board and knead well. Roll out and use as required.
- Sieve icing sugar and put into bowl.
- Add boiling water slowly until it is the consistency of thick cream.
- Add flavouring and colouring and beat until smooth and glossy.
- Roll out sugar on kitchen paper. Put through wire sieve.
- Mix with half beaten white of egg, lemon juice and glycerine.
- Beat for fifteen minutes.
This is an edited extract
from The Irish Wedding Book by Kim McGuire,
published by Wolfhound Press.
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