INGREDIENTS

INSTRUCTIONS

FOR TRADITIONAL PREPARATION, place the egg whites in a bowl that has
been scalded with hot water, then allowed to dry. It's important for
the bowl to remain warm. Slightly beat the egg whites for about a
minute, just long enough to make them liquid.  Sift the confectioner's
sugar, then add half the sugar to the egg  whites and beat the mixture
lightly for about 2 minutes. It is  critically important that you don't
skimp on the beating. Royal  Frosting must be beaten until it becomes
smooth and stiff.  Gradually add the remaining confectioner's sugar a
little at a time,  beating well after each addition. When the frosting
is nearly stiff,  add the acetic acid (in this traditional method, you
cannot  substitute lemon juice).  At the very last moment of blending,
add the bluing to make sure that  the frosting is as white as snow. Do
not add more than 3 drops,  because the frosting will eventually turn
gray. Don't worry if it  seems a little on the blue side; that will
disappear as you blend the  bluing through the frosting.  Using a
spatula and occasionally dipping it in hot water to  facilitate the
spreading, frost the top and sides of the Irish  Christmas Cake.
Select a design or pattern for your frosting, and add a second layer
of frosting to the cake. A pastry tube can be used for the decorative
layer, if so desired.  FOR CONVENTIONAL PREPARATION, beat the egg
whites with the lemon juice  until they are the consistency of cream.
Beat in the confectioner's  sugar a little at a time. Continue beating,
making sure to scrape the  sides of the bowl occasionally, until the
icing is smooth and shiny.  The icing will be very stiff. Cover the
bowl with a damp cloth if you  do not plan on icing the Irish Christmas
Cake immediately.  TO FINISH THE CAKE, cover the almond paste with a
thin layer of  icing. Dip the knife in hot water if the icing is
difficult to  spread. To decorate the cake, form peaks on the sides and
edges of  the top of the cake with the remaining icing, using the tip
of a  knife. Place several dried cherries and/or almond halves on top
of  the frosting for garnish, if so desired.  Either way you prepare
it, take a picture of your Irish Christmas  Cake to prove you prepared
it. Then slice and serve, nodding and  smiling politely as the
compliments are lavished upon you. As we  said, you deserve them!
Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Dec 4, 1999, converted by MM_Buster
v2.0l.

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