INGREDIENTS

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
confectioner's 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  confectioner's 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, you'll 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, converted by MM_Buster
v2.0l.

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