Something Sweet

From Christmas cake to cookies, it’s time to bake up a storm.

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