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Name: Irish Christmas Cake (Part 2) Marzipan Icing
Prep time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: Apricot Jam or Red Currant; 1 c Granulated sugar; 1 ts Vanilla extract; 5 c Almonds Ground; juice of 1 lemon; 4 lg Eggs; ALMOND PASTE; 1 tb Rum; Water; 1 tb Orange-flower Water

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INGREDIENTS

Apricot Jam ; or Red Currant
1 c Granulated sugar
1 ts Vanilla extract
5 c Almonds ; Ground
juice of 1 lemon
4 lg Eggs
ALMOND PASTE
1 tb Rum
Water
1 tb Orange-flower Water

Servings

INSTRUCTIONS

Before icing the Irish Christmas Cake, smother a thin glaze over the top and sides of the cake with either the apricot jam or red currant jelly, thinned with a little water. (Adding the layer of jelly will help the marzipan stick to the sides of the cake.) Mix the sifted confectioners sugar with the granulated sugar and almonds in a large mixing bowl. In a separate mixing bowl, beat the eggs until frothy, then gradually add the lemon juice, vanilla extract, rum, and orange-flower water into the eggs. Working first with a wooden spoon, mix the egg mixture with the dry ingredients until a paste is formed. You will most likely finish blending the mixture with your hands to make sure the marzipan is a smooth paste. Be cautious while blending, because the marzipan must be a paste-like mixture. If over-blended, the marzipan will be crumbly, making it impossible to roll and mold. After kneading the paste to the desired consistency, wrap it in wax paper, cover it and leave it to stand for 24 hours. It will be easier to handle at that time. Roll the marzipan on a board that has been lightly dusted with confectioners sugar. Form a 14-inch circle of marzipan. Drape the circle of marzipan over the jelly-coated cake, trimming at the bottom as necessary and gently pressing the marzipan onto the firm cake. Wrap the cake in foil and store it in a dry, cool place for several days. Tomorrow, youll learn how to finish the Irish Christmas Cake with Royal Frosting. Kitchen Staff Tip: You may prepare your marzipan with commercial almond paste. Simply use 3, 7-oz. tubes of almond paste and roll, then drape the marzipan as directed above. But we think that is nowhere near as fun and rewarding as creating the entire concoction from scratch! Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day on Dec 3, 1999,

NOTES

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Irish Christmas Cake (Part 2) Marzipan Icing

Apricot Jam or Red Currant
1 c Granulated sugar 
1 ts Vanilla extract 
5 c Almonds Ground
   juice of 1 lemon 
4 lg Eggs 
  ALMOND PASTE 
1 tb Rum 
  Water 
1 tb Orange-flower Water

Before icing the Irish Christmas Cake, smother a thin glaze over the top  and sides of the cake with either the apricot jam or red currant jelly,  thinned with a little water. (Adding the layer of jelly will help the  marzipan stick to the sides of the cake.)    Mix the sifted confectioners sugar with the granulated sugar and almonds  in a large mixing bowl.    In a separate mixing bowl, beat the eggs until frothy, then gradually add  the lemon juice, vanilla extract, rum, and orange-flower water into the  eggs.    Working first with a wooden spoon, mix the egg mixture with the dry  ingredients until a paste is formed. You will most likely finish blending  the mixture with your hands to make sure the marzipan is a smooth paste. Be  cautious while blending, because the marzipan must be a paste-like mixture.  If over-blended, the marzipan will be crumbly, making it impossible to roll  and mold.    After kneading the paste to the desired consistency, wrap it in wax paper,  cover it and leave it to stand for 24 hours. It will be easier to handle at  that time.    Roll the marzipan on a board that has been lightly dusted with  confectioners sugar. Form a 14-inch circle of marzipan. Drape the circle  of marzipan over the jelly-coated cake, trimming at the bottom as necessary  and gently pressing the marzipan onto the firm cake. Wrap the cake in foil  and store it in a dry, cool place for several days.    Tomorrow, youll learn how to finish the Irish Christmas Cake with Royal  Frosting.    Kitchen Staff Tip: You may prepare your marzipan with commercial almond  paste. Simply use 3, 7-oz. tubes of almond paste and roll, then drape the  marzipan as directed above. But we think that is nowhere near as fun and  rewarding as creating the entire concoction from scratch!    Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day  <recipe-a-day@bignetwork.com> on Dec 3, 1999,

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Almond paste layer
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Nutrition

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Serving Size: 1 Serving (2560g)
Recipe Makes: 1

Calories: 8506
Calories from Fat: 5876 (69%)

Amt Per Serving		% DV

	Total Fat 652.9g	871 %
	Saturated Fat 72.8g	364 %
	Monounsaturated Fat 384.1g
	Polyunsanturated Fat 148.8g
Cholesterol 4230mg		1302 %
Sodium 1412.2mg		49 %
Potassium 9303.8mg		245 %
Total Carbohydrate 405g		119 %
	Dietary Fiber 136.8g	547 %
	Sugars, other 268.1g
Protein 363.6g		519 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 8506

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