Irish Fruitcake
A rich Irish fruitcake filled with dried fruits, candied peels, and nuts, soaked in whiskey, perfect for festive occasions or hearty desserts.
Ingredients
- 3/4 cup raisins ⓘ
- 3/4 cup golden raisins ⓘ
- 3/4 cup currants ⓘ
- 3/4 cup diced citron ⓘ
- 3/4 cup candied orange peel ⓘ
- 3/4 candied cherries ⓘ
- 1/2 cup Irish whiskey or bourbon ⓘ
- 1 tablespoon molasses ⓘ
- 1 teaspoon grated lemon peel ⓘ
- 2 cups sifted flour
- 1 teaspoon salt
- 1 teaspoon cinnamon ⓘ
- 1/2 teaspoon nutmeg ⓘ
- 1/2 teaspoon allspice ⓘ
- 1/2 teaspoon baking powder ⓘ
- 3/4 cup butter or margarine
- 1 cup packed brown sugar ⓘ
- 3 eggs ⓘ
Instructions
- Combine raisins, golden raisins, currants, diced citron, candied orange peel, and candied cherries with 1/3 cup whiskey, molasses, and lemon peel. Mix well, cover, and let stand overnight.
- Sift flour with salt, cinnamon, nutmeg, allspice, and baking powder.
- Cream butter and brown sugar together well.
- Beat in eggs, one at a time.
- Blend flour mixture into creamed mixture.
- Add fruits and coarsely chopped walnuts; mix well.
- Turn into a well-greased 9-inch bundt pan.
- Place a shallow pan of hot water on the bottom of the oven.
- Bake cake on the lowest rack at 300°F for 1 3/4 hours or until the cake tests done.
- Let stand for 10 minutes, then invert onto a wire rack.
- Spoon remaining whiskey (about 4 Tbsp.) slowly over the cake to soak in.
- When the cake is cold, wrap well in foil until serving time.
- For decoration, mix powdered sugar with water to a thin pouring consistency, tint lightly with green food coloring.
- Drizzle the icing on the cake, sprinkle with green sugar crystals, and arrange nutmeats on top.
Tips & Substitutions
For a richer flavor, consider soaking the dried fruits in the whiskey for a few days rather than overnight. If you prefer a lighter cake, substitute half of the butter with applesauce. You can also use a variety of dried fruits like figs or prunes if you can't find some of the specified ingredients. Ensure your bundt pan is well-greased to prevent sticking.
Serving Suggestions
Serve this Irish Fruitcake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with tea or coffee during holiday gatherings. For a festive touch, consider serving it alongside Grandma Jean's Welsh Cakes or other holiday treats.
Storage & Reheating
Store the wrapped fruitcake in a cool, dark place for up to three months. The flavors will continue to develop over time. If you need to reheat, simply slice the cake and warm it in the microwave for 10-15 seconds, or enjoy it at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Irish Fruitcake contains roughly 479 calories, with 2g protein, 58g carbohydrates, and 28g fat. It is a good source of calcium (16% of the Daily Value), dietary fiber (14% of the Daily Value), and iron (11% of the Daily Value). Note that it is relatively high in sodium, at 804mg per serving (35% 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 different types of alcohol in this recipe?
Yes, you can substitute Irish whiskey with bourbon or rum. Each will impart a unique flavor to the cake, so choose one that you enjoy. If you prefer a non-alcoholic version, consider using apple juice or a flavored syrup instead.
How can I ensure my cake doesn't stick to the bundt pan?
To prevent sticking, generously grease the bundt pan with butter or cooking spray and dust it with flour before pouring in the batter. You can also use parchment paper for added assurance. Allow the cake to cool for the recommended time before inverting it onto a wire rack.
What can I do if my cake is too dense?
If your cake turns out too dense, it may be due to overmixing or using too much flour. Be sure to measure your flour correctly by spooning it into the measuring cup and leveling it off. Gently fold the flour mixture into the wet ingredients to maintain a light texture.
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).