Irish Cake
Irish Cake is a rich, spiced fruit cake with raisins, nuts, and warm cinnamon and allspice flavors, perfect for celebrations or cozy gatherings.
Ingredients
Instructions
- Cook the raisins, sugar, cinnamon, butter, allspice, water, and salt together on top of the stove.
- Bring the mixture to a boil and then cool.
- Add the flour, baking soda, eggs, and nuts (if desired) to the cooled mixture.
- Mix well until combined.
- Pour into a baking pan and bake in a 300°F oven for 2 hours.
- Ensure the cake bakes for the full 2 hours for best results.
Tips & Substitutions
For added flavor, consider soaking the raisins in whiskey or rum before cooking them with the other ingredients. You can also substitute half of the granulated sugar with brown sugar for a deeper sweetness. If you're out of allspice, a mix of cinnamon, nutmeg, and cloves can work in a pinch. Make sure to let the mixture cool completely before adding the flour and eggs to prevent them from curdling.
Serving Suggestions
Serve slices of Irish Cake warm or at room temperature, optionally topped with a dollop of whipped cream or a drizzle of caramel sauce. It pairs beautifully with Glazed Carrots With Fine Herbs for a festive meal or can be enjoyed alongside a cup of tea or coffee for a delightful afternoon snack. Adding a sprinkle of powdered sugar on top can enhance its presentation.
Storage & Reheating
Store any leftover Irish Cake in an airtight container at room temperature for up to a week. If you want to keep it longer, wrap it tightly in plastic wrap and freeze it for up to three months. To reheat, let it thaw in the fridge overnight, then warm it in a 300°F oven for 10-15 minutes for best results.
Nutrition & Diet Analysis (per serving)
Each serving of Irish Cake contains roughly 1785 calories, with 25g protein, 232g carbohydrates, and 90g fat. It is an excellent source of protein (50% of the Daily Value), potassium (46% of the Daily Value), and iron (32% of the Daily Value), and a good source of dietary fiber and vitamin A. Note that it is relatively high in sodium, at 2221mg per serving (97% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh fruit instead of raisins?
While raisins are traditional, you can substitute with dried cranberries or chopped dried apricots for a different twist. Fresh fruit isn't recommended as it may add too much moisture to the batter, affecting the cake's texture.
Is it possible to make this cake gluten-free?
Yes, you can use a gluten-free all-purpose flour blend in place of regular flour for a gluten-free version. Make sure the baking soda is also gluten-free, and adjust the baking time as needed since gluten-free flours can behave differently.
What can I add to enhance the flavor of the cake?
Consider adding a teaspoon of vanilla extract or almond extract to the batter for extra depth of flavor. Chopped nuts like walnuts or pecans not only add texture but also complement the spices beautifully. You can also experiment with a touch of citrus zest for a refreshing note.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).