Irish Christmas Cake

• 3/4 lb butter (3 sticks)
• 2 tablespoons butter
• 1 1/4 cups flour
• 2 tablespoons flour
• 3/4 cup candied cherry (coarsely chopped)
• 1 1/4 cups seedless raisins
• 1 1/4 cups white raisins
• 1 1/4 cups dried currants
• 1/2 cup mixed candied fruit, peels (finely chopped)
• 2 tablespoons candied angelica (finely chopped)
• 1 1/4 cups sugar
• 7 eggs
• 1 teaspoon ground allspice
• 1 tablespoon salt
• 1 cup walnuts (finely chopped)

1. Preheat oven to 300u0b0F.
2. Brush bottom and sides of 9 x 3 springform pan with 2 tbsp butter.
3. Dust with 2 tbsp flour, tilting to coat and flipping and tapping to remove excess.
4. Combine cherries, raisins, currants, candied peel and angelica in a bowl.
5. Add 1/2 cup flour and toss to coat evenly; set aside.
6. In large bowl cream softened butter and sugar by beating with a wooden spoon against edges until light and fluffy.
7. Beat in eggs one at a time, then slowly beat in remaining flour, allspice and salt.
8. Combine nuts with fruit mixture and add to batter slowly, 1/2 cup at a time, beating well after each addition.
9. Pour batter into pan and spread evenly with spatula.
10. Bake on middle rack for 1 1/2 hours or until top is light golden or a cake tester comes out clean.
11. Cool completely before removing from pan.

butter, butter, flour, flour, candied cherry, raisins, white raisins, currants, mixed candied fruit, candied angelica, sugar, eggs, ground allspice, salt, walnuts

Taken from www.food.com/recipe/irish-christmas-cake-276059 (may not work)