Saturday, 8.10am

CountryWide Saturday 9 November 2019



People, events and happenings around the country, presented by Damien O'Reilly.

Countrywide podcast

Countrywide podcast

As the dairy herd has grown by 300,000 in the last four years, while a dairy farmer is very interested in his female calves, what will happen to the male calves? Darragh McCullough joins Damien in studio. Offaly's Seamus Darby the hero of the 1982 All Ireland Final. Philip Boucher-Hayes on climate change & farming & Brenda Donohue visits the kitchen of well known chef from Dungarven, Eunice Power.

Philip's documentary Hot Air: Ireland and the Climate Crisis RTE One TV, Tuesday night at 9.30pm.

Eunice's family Christmas cake recipe. This cake can also be made using gluten-free flour & it has turned out perfectly.

750g total weight of dried fruit – your choice of a mix of raisins, sultanas and currants

150g mixed peel

75g prunes, chopped

75g chopped dates

75g cherries

100ml brandy

½ apple, grated

30g dark chocolate, grated

75g chopped almonds

75g chopped walnuts

½ tsp ground nutmeg

¼ tsp of mixed spice

Grated rind of ½ a lemon

225g butter, at room temperature

225g brown sugar

6 eggs

275g flour

¼ tsp bread soda mixed with I tsp of sour milk or butter milk

Soak the fruit in the brandy over night in a bowl covered with a clean tea towel. Stir it occasionally if you are sleepwalking. Line a 23cm round or square tin with two layers of greaseproof paper, extending the paper above the top of the tin.

The next day, mix the grated chocolate, spice, nuts and lemon rind into the soaked fruit.

Cream the butter and sugar until it is light and fluffy. Break in an egg and beat the mixture until it thickens, mix in a little flour, and continue in this way until all the eggs and flour have been added. Stir in the prepared fruit. Lastly, add the bread soda dissolved in the buttermilk and mix thoroughly.

Put the mixture into the prepared tin, and smooth the surface, leaving a slight hollow in the centre. Bake in a preheated oven at 140 degrees/gas mark 1 for the first 20 minutes, and at 130 degrees/gas mark ½ for the next three hours. Resist the temptation to open the oven door for the first three hours. Check after three hours to see if the cake is cooked. I do this by inserting a metal skewer. If the cake is ready, the skewer will come out clean; if not, leave it in the oven for a further 30 minutes, or until you are satisfied that it is baked.

Allow the cake to cool in the tin for 30 minutes, then turn it out on to a wire rack to cool fully. The following day, wrap the cake in greaseproof paper and put it away. I usually turn it upside down and put a heavy book on top to flatten the surface – this makes it easier to ice. Store for at least two to three weeks.

About The Show

Speech Broadcaster of the Year Damien O'Reilly and the CountryWide team feature the events, people and happenings that bring colour and life to communities, towns and villages across the country.



Contact the Show

Text: 51551

Presenter: Damien O'Reilly

Producer: Eileen Heron


Ways to Listen

Radio Player