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November 25, 2021

Traditional Irish Christmas Cake

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**** This post was first published on 19th November 2015. It has now been updated with new pictures and a video *****

A couple of months ago I shortlisted the recipe of the Christmas cake I was going to bake this year. Not so much in favour of boozy cakes I decided to bake my cake a few days before Christmas day but everything changed the minute I set my eyes on this recipe which my cousin Prema shared with me over a chat on whatsapp. She and I love to discuss cakes and bakes and every year we discuss and shortlist recipes for Christmas. Sharing of ideas helps as the internet is so huge now and it’s just impossible to scan all the recipes single handedly. The recipe looked easy and the amount of fruit that was required wasn’t as much as that in my previously shortlisted recipe. The outcome would be the same infact better I am sure as this cake now needs a total of 4-5 feeds over a span of a month. Perfect timing, I thought to myself. I baked this two days ago and wanted to share the recipe immediately but got caught up with my chores.

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If you want to get into the Christmas mood a little early this year, go make this cake this weekend. You will still have 4 weeks before you cut the cake for Christmas – enough time to give the cake its boozy feeds. If you dislike the alcohol in it just skip it. Soak the fruits in everything except the alcohol and bake the cake a couple of days prior to cutting it so that it gives it a little rest and helps the flavours mature a bit.

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In the picture collage above notice how tall the sides of the pan need to be and how raised the baking parchment needs to be. The first picture also shows a cover for the cake made out of parchment with a little cross mark in  the centre to let out the steam. This is an important step. To show the difference in the linings I have used baking parchment of two colours (brown and white). The third picture shows how the inner lining needs to be raised as well because the batter is quite a bit and we don’t want it spilling over or the cake forming a muffin shape during the baking process. I have used a springform pan which has tall, straight sides unlike other baking pans that have a bit of curved sides or handles.
 
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This picture collage shows how the cake needs to be turned upside down before poking it in a few places with the help of a long skewer (I have used a metal one here, you may use wooden ones used to string kebabs). The cake is then fed alcohol and finally wrapped in cling film or foil and stored in an airtight container. This process has to be repeated every 10 days in the runup to Christmas.
 
I will update this post with the final pictures of the cake after I have decorated it – perhaps 2 days before Christmas, so do drop by again to see how the cake looks. I will give a full review of the cake and how it tastes after I’ve tasted it 🙂 I decided to post the recipe anyway if it helps someone.
 
Thank you Prema for sharing this recipe with me!
 
For more Christmas cake recipes please scroll down to the bottom of this post!
 
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Traditional Irish Christmas Cake

A tall, rich, dark fruit cake prepared with Irish whiskey and a medley of dry fruits is hearty and delicious and a real show stopper
5 from 4 votes
Print Pin Rate
Course: Cakes
Prep Time: 40 minutes minutes
Cook Time: 3 hours hours
Total Time: 3 hours hours 40 minutes minutes
Calories: 362kcal
Author: Shireen Sequeira @ www.ruchikrandhap.com

Ingredients

For the fruit Mix (To be soaked overnight)

  • 450 grams (1 lb) sultanas (golden kishmish)
  • 225 grams (1/2 lb) raisins (brown kishmish)
  • 225 grams (1/2 lb) currants (black kishmish)
  • 100 grams (4 oz) glacé cherries (candied), halved or whole, not chopped
  • 50 grams (2 oz) mixed candied peel, finely chopped (I used candied papaya)
  • 1/2 teaspoon mixed spice
  • 1/2 teaspoon cinnamon I skipped this
  • 1/2 teaspoon vanilla essence
  • grated zest & juice of 1 lemon
  • grated zest & juice of 1 orange
  • 2 medium sized apples, finely grated
  • 100 grams almonds slivered
  • 1 tablespoon golden syrup
  • 4 tablespoons Irish whiskey

For the cake:

  • 280 grams (10 oz) unsalted butter, at room temperature
  • 225 grams (8 oz) soft brown sugar
  • 5 eggs
  • 280 grams (10 oz) all-purpose flour (maida)
  • 50 grams (2 oz) almond powder (ground almonds)
  • 1/2 teaspoon salt

Instructions

Soak the fruit the night before you plan to bake your cake:

  • Roughly chop the sultanas, raisins and currants. Finely chop the candied peel. Halve the glacé cherries if they are whole. Don’t chop them. Place all these dry fruits along with the rest of the ingredients mentioned under For the fruit Mix (To be soaked overnight) in a big bowl, mix well and cover with cling wrap.

Prepare the baking tin (very important – don’t skip this step as the cake will bake for hours and you don’t want to burn it!)

  • You will need an 8″ square or a 9″ round pan with tall, straight sides, preferably a spring form pan. Make sure that the pan does not have handles/flat on the sides (like the one’s by Prestige brand). This is because you will need to cover the sides of the baking tin with baking paper to prevent the cake from burning.
  • Grease and line the base of the baking tin with baking parchment. Next, grease and line the sides of the pan with baking parchment that extends a little over the sides (the sides of the paper should be higher than the sides of the tin – this is because your cake will rise much above the depth of the cake so you don’t want it to spill over or form a muffin top).
  • Take two long sheets of baking paper and fold them in half, horizontally and cover the tin on the outside and fasten it with a string (I managed this with stapler pins – but make sure the pins don’t come lose and fall into your batter!). Your cake tin will be invisible by now. Basically you are securing the tin in such a way as if a crown or a chef’s hat has been placed around it.
  • Cut an extra round or square piece of baking parchment and cut a cross mark in the centre. This sheet will be placed right on top of your tin to protect the batter from browning too fast.

Bake the Cake – After the fruits have been soaked for at least 12 hours

  • Preheat oven to 150 degrees C (or 140 C if you are using a fan oven).
  • Sift the flour and the salt together into a bowl. Stir in the almond powder and set aside
  • In a large bowl beat the butter and the sugar until the mixture looks pale. Add the eggs one by one beating between each addition. If the mixture looks like it is curdling then just add a tablespoon or two of flour.
  • When all the eggs have been beaten, add the flour in parts and fold it into the mixture using a spatula.
  • Now mix the soaked fruits in parts, folding to incorporate. Any remaining liquid of the fruits needs to be added as well.
  • The batter will be quite stiff – transfer it into the prepared tin and level off on all sides using a spoon. Smoothen it in such a way that the sides are slightly higher than the centre (this is because the centre will rise anyway and we don’t want much of a dome shaped cake here)
  • Cover the top of the tin with the extra round/square sheet of baking parchment and bake for approximately 2-1/2 to 3 hours. The baking time may vary depending on the type/size of your oven. The original recipe called for 3-1/2 to 4-1/2 hours but I kept an eye on the cake after 1 hour 15 mins and checked it every 20 mins thereafter. When the skewer inserted inside comes out clean the cake is done.
  • Remove and leave the cake to cool overnight in its tin on a wire rack. Next day, remove from the tin and peel off the parchment

Feeding the Cake

  • If you wish to feed the cake in the runup to Christmas, then place the cake upside down and poke 5-6 deep holes using a wooden skewer. Pour 1/2 teaspoon of whiskey into each of the holes.
  • Cover the cake well with parchment paper or cling film/saran wrap and place in an airtight box
  • Repeat the process every 10 days for at least 4 weeks for best results (feeding to be done only once in 10 days and not daily!)
  • When you are ready to serve, ice the cake with marzipan (recipe to follow) and serve!

Nutrition

Nutrition Facts
Traditional Irish Christmas Cake
Amount per Serving
Calories
362
% Daily Value*
Fat
 
14
g
22
%
Saturated Fat
 
7
g
44
%
Trans Fat
 
0.4
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
4
g
Cholesterol
 
59
mg
20
%
Sodium
 
148
mg
6
%
Potassium
 
311
mg
9
%
Carbohydrates
 
57
g
19
%
Fiber
 
4
g
17
%
Sugar
 
34
g
38
%
Protein
 
5
g
10
%
Vitamin A
 
498
IU
10
%
Vitamin C
 
2
mg
2
%
Calcium
 
52
mg
5
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer

The nutritional values are only indicative.

Tried this recipe?Please leave a comment & rate the recipe below or share a photo on Instagram and tag me @ruchikrandhap
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Filed Under: All Posts, Bakes, Cakes, Cupcakes & Brownies, Christmas, Festive Cooking Tagged With: Dry Fruits, Irish Cuisine

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Comments

  1. Biny's Recipes says

    November 21, 2015 at 10:56 am

    Hey Sherin,
    thats a gud one… Will share it on fb….perfect executn

    Reply
  2. shubha says

    November 27, 2015 at 11:37 am

    Thank you so much Shireen for this precious recipe.It is super. I made it today with some changes in the fruits. Added dates, cranberries tutti frutti. Just summed up to the total amt of fruits.It took me around2-1/2 to 3 hrs.The house is filled with a wonderful aroma right now.I do have some recipes for fruit cake but this one beat's them all. Now I will follow only this recipe. Also I did not have irish liquor so I added Rum.Thank you once again.

    Reply
  3. shubha says

    November 27, 2015 at 1:13 pm

    Shireen , I wanted to know since I am in Mumbai do I now keep the cake on the kitchen counter in an airtight box or in the fridge?

    Reply
  4. Shireen Sequeira says

    December 1, 2015 at 8:02 am

    @ Shubha: Actually with so much of alcohol in it you should be able to keep it at room temperature (in a cool part of your kitchen) or move the cake to an AC room. But if you have exceptionally hot weather then you can refrigerate it

    Reply
  5. Karina Lobo says

    December 8, 2015 at 6:14 am

    Shireen, could you please give me an alternate to Irish Whiskey? Like can i use any other normal whiskey or single malt whiskey's??

    Reply
  6. Shireen Sequeira says

    December 10, 2015 at 4:35 pm

    @ Karina: You can substitute with any whisky. Most whiskeys are made in the UK. I used a Scotch whiskey (Black Label) – you can use whatever is available

    Reply
  7. Karina Lobo says

    December 21, 2015 at 6:12 am

    Thanks Shireen. I tried baking this cake last week and has come out yummy, the taste of fruit mix with light feel of alcohol was great. Although I managed to get the lower portion a bit more charred…but it was ok as I cut the lower base line. I am happy with the overall result…

    Reply
  8. shalini says

    December 16, 2017 at 9:43 pm

    so no baking powder or baking soda? or did i miss it? i checked twice for it

    Reply
    • Shireen Sequeira says

      January 3, 2018 at 11:46 am

      None at all 🙂

      Reply
  9. Shanthi Fernandez says

    December 21, 2017 at 9:53 am

    Hi shireen, good recipe and I wanted to try today. Please, can you tell me whether should I use baking powder or baking soda for this traditional irish cake recipe. That ingredients is not mentioned, so I am confused. Thanks

    Reply
    • Shireen Sequeira says

      January 3, 2018 at 11:42 am

      Hi Shanthi, this recipe doesnt require any of the two. So please go ahead with the recipe as it is

      Reply
  10. Elsa says

    December 26, 2017 at 3:07 pm

    Hey Shireen, what a wonderful recipe. Tried it for Christmas and it was a lovely experience baking it and enjoying all the compliments. This is a definite keeper. Thanks for sharing it!! With all the pictures, makes it easy to follow.

    Reply
    • Shireen Sequeira says

      January 3, 2018 at 11:26 am

      Thanks a lot for your feedback Elsa! Glad to know that the recipe worked for you 🙂

      Reply
  11. Shaila says

    October 24, 2018 at 10:55 am

    Hi Shireen, what brand of golden syrup do you recommend?

    Reply
    • Shireen Sequeira says

      October 26, 2018 at 6:25 pm

      Hi Shaila,

      I rarely use golden syrup. Could find only ‘Silver Spoon’ brand of golden syrup at the Lulu supermarket. You could try Lyle’s Golden Syrup too

      Reply
  12. Ashima says

    December 6, 2018 at 12:52 pm

    Substitute of eggg.. Plz

    Reply
    • Shireen Sequeira says

      December 26, 2018 at 11:18 pm

      You can use flaxseed powder mixed in water or 1/2 cup of mashed bananas for every egg used in this recipe

      Reply
  13. Jovita Pereira says

    October 30, 2019 at 4:16 pm

    Hi Shireen,

    Can the dry fruits be soaked for more than 24 hours? Like say 2 weeks or a month prior to making this?

    Reply
    • Shireen Sequeira says

      November 4, 2019 at 7:55 am

      Hi Jovita

      Yes, ofcourse! You can refrigerate the soaked fruit mix for best results

      Reply
  14. Alicja says

    December 9, 2019 at 2:38 pm

    Hi,
    Are 4 spoons of alkohol enough for such a huge amount of dried fruits? I have seen recipes using like 330 ml of beer… that is I am wondering.

    Reply
    • Shireen Sequeira says

      December 9, 2019 at 4:43 pm

      Hi Alicja,

      Yes, the 4 tablespoons of alcohol are enough as we are soaking overnight only and not for many days. Also, there are other ingredients such as orange juice, grated apples etc which will help the dry fruits to absorb moisture and plump up.

      Reply
  15. Virgilia Saldanha says

    October 14, 2020 at 2:06 pm

    Hi Shireen… Can I know what golden syrup is and if there is a substitute for it… Would Love to try this recipe

    Reply
    • Shireen Sequeira says

      October 15, 2020 at 6:42 pm

      Hi Virgilia!

      Golden syrup is sugar syrup that is caramalised till golden. It can be substituted with honey. Hopefully I will be sharing a recipe soon for this so that you can make your own golden syrup.

      Reply
  16. ken says

    October 26, 2020 at 12:19 am

    Followed your recipe, mostly, and very pleased with the results. I needed to add one extra egg as the mix was too stiff, probably due to my flour/egg size. I used french brandy instead of whiskey which is a personal preference. lastly I split the mix in two into two shallower 9 inch spring form tins, quicker cooking time and means I can share one with my daughter. Great recipe, thank you

    Reply
    • Shireen Sequeira says

      October 30, 2020 at 7:53 am

      Thanks a lot for your great feedback Ken! Happy to know that you enjoyed it so much!! Thanks for letting me know!!

      Reply
  17. Nish says

    November 2, 2020 at 2:32 pm

    Can i omit mixed candied peel or substitute tutti frutti instead?

    Reply
    • Shireen Sequeira says

      November 2, 2020 at 2:32 pm

      Yes you can!

      Reply
      • Nish says

        November 9, 2020 at 5:09 pm

        Can you please help me regarding the baking of the cake. I have a gas oven and the minimum temperature is 170 degree C .. how long will I need to bake the cake according to this temperature ?
        will the time reduce for baking or I should still bake it for 2 1/2 hrs – 3 hrs

        Reply
        • Shireen Sequeira says

          November 9, 2020 at 8:54 pm

          Hi Nish,

          I would suggest you to keep an eye out after 1 hr 15 mins…when the cake has browned and the skewer inserted comes out clean you may remove it out. The baking time varies according to the temperature used, size of the oven and the size of the tin used as well.

          Reply
          • Nish says

            November 13, 2020 at 9:00 am

            I baked the cake yesterday and my lower portion was charred i trimmed it off and pour a tbsp of whiskey and wrapped with baking paper and covered with foil.. as im in UAE i kept it in a corner of kitchen for aging.. just wanted to check with you that after cutting off the lower portion will my cake get spoilt?? .. Any recommendation??

          • Shireen Sequeira says

            November 13, 2020 at 9:48 am

            No, if you have put the whiskey it should not spoil. If you are still concerned you can cover with cling wrap and keep it in an airtight container.

  18. Aoeksha says

    November 26, 2020 at 8:54 am

    Is any scope of eggless version?

    Reply
    • Shireen Sequeira says

      November 26, 2020 at 8:57 am

      I will surely post an eggless version whenever I try it out 🙂

      Reply
  19. Maria says

    December 17, 2020 at 10:02 am

    Hi, can i use any brand of whiskey?

    Reply
    • Shireen Sequeira says

      December 17, 2020 at 12:36 pm

      Hi Maria, yes you can

      Reply
  20. Debra says

    September 21, 2021 at 1:28 am

    Have you tried this in individual baking tins or Italian or French paper bakeware with any success? If so, what type of temp/time reduction would you recommend? I think these would make lovely gifts.

    Reply
    • Shireen Sequeira says

      October 6, 2021 at 11:53 am

      Sorry I haven’t tried this recipe in smaller tins…

      Reply
  21. Liz says

    November 8, 2021 at 8:29 pm

    Can you please tell what I must use instead of almond powder and almonds . I have nuts allergy.

    Reply
    • Shireen Sequeira says

      November 13, 2021 at 9:42 am

      You can simply use flour in the place of the nuts. Just make it with 100% flour I mean

      Reply
  22. Ann LeKander says

    November 21, 2021 at 9:49 pm

    I am just wondering what kind of mixed spices you added to your cake?? I used Allspice and hope it works out

    Reply
    • Shireen Sequeira says

      November 23, 2021 at 5:40 pm

      Hi Ann, you can follow this recipe for the mixed spice. All spice will do too
      https://www.ruchikrandhap.com/mixed-spice/

      Reply
  23. Allen says

    November 27, 2021 at 8:57 am

    Hi,I did not see baking powder .

    Reply
    • Shireen Sequeira says

      January 5, 2022 at 10:01 am

      Hi Allen,

      There is no baking powder in this recipe

      Reply
  24. Smitha DSouza says

    December 9, 2021 at 2:31 pm

    Hi Shireen,
    When I was going through the fruit mix I was hesitant about putting the apples but then went ahead and used them and I don’t regret it . The aroma of the cake while baking is just so so good and it tastes really really yumm too. Thankyou Shireen for sharing this wonderful recipe. Will surely make it again. Thankyou and merry Christmas to you

    Reply
    • Shireen Sequeira says

      January 5, 2022 at 9:10 am

      Thanks a lot for the amazing feedback Smitha! Thanks for the wishes and I hope you had a wonderful Christmas too!

      Reply
  25. Daniela says

    December 7, 2022 at 2:22 pm

    Hi I did your Christmas cake .. I left it 3 hour s to cook . The skewer came ou clean . But when I removed from the pan the bottom (the middle part) is still a bit wet . Like undercooked .. will it still be good to eat ?
    Thanks . The smell is amazing .

    Reply
    • Shireen Sequeira says

      December 12, 2022 at 9:54 pm

      Ideally it should cook through. I would suggest you let the cake cool completely – this could take 2-3 hours, before cutting it. Once cooled the dampness will ideally go

      Reply

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Hi, I am Shireen Sequeira, a food blogger with a passion for exploring different cuisines and cultures. Having lived in several cities across the world, including Mangalore, Bangalore, Mumbai and Dubai, I have developed a deep appreciation for the unique flavours and ingredients that each place has to offer.

My blog Ruchik Randhap is a reflection of my love for food, travel, photography and storytelling. Through my posts, I take my readers on a culinary journey, sharing my experiences of discovering new dishes, meeting home cooks, local chefs and food artisans, and uncovering the rich history and traditions behind Mangalorean recipes and the diverse world of international cuisine.

Whether you're a seasoned foodie or just starting to explore the world of gastronomy, I hope that my blog offers something for everyone. So why not join me on my culinary adventures and discover the world one recipe at a time!

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