Irish Christmas Cake - cooking recipe

Ingredients

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)

Preparation

Preheat oven to 300\u00b0F.
Brush bottom and sides of 9 x 3 springform pan with 2 tbsp butter.
Dust with 2 tbsp flour, tilting to coat and flipping and tapping to remove excess.
Combine cherries, raisins, currants, candied peel and angelica in a bowl.
Add 1/2 cup flour and toss to coat evenly; set aside.
In large bowl cream softened butter and sugar by beating with a wooden spoon against edges until light and fluffy.
Beat in eggs one at a time, then slowly beat in remaining flour, allspice and salt.
Combine nuts with fruit mixture and add to batter slowly, 1/2 cup at a time, beating well after each addition.
Pour batter into pan and spread evenly with spatula.
Bake on middle rack for 1 1/2 hours or until top is light golden or a cake tester comes out clean.
Cool completely before removing from pan.