Sybilla Griffith'S Irish Boil Cake Bread
Irish Boil Cake Bread is a moist, spiced fruit loaf with walnuts, perfect for teatime or holiday gatherings, blending warm spices and rich raisins in a hearty bread.
Ingredients
- 2/3 cup vegetable shortening ⓘ
- 2 cups water ⓘ
- 2 cups brown sugar ⓘ
- 3 cups raisins ⓘ
- 1 teaspoon salt ⓘ
- 2 teaspoons cinnamon ⓘ
- 1/2 teaspoon mace ⓘ
- 1/2 teaspoon nutmeg ⓘ
- 1/2 teaspoon ground cloves (optional) ⓘ
- 4 cups flour ⓘ
- 1 teaspoon baking powder ⓘ
- 2 teaspoons baking soda ⓘ
- 3 teaspoons warm water ⓘ
- 1 1/2 cups walnuts, chopped ⓘ
- 1 teaspoon vanilla ⓘ
Instructions
- In a large saucepan, place vegetable shortening, 2 cups water, brown sugar, raisins, salt, cinnamon, mace, nutmeg, and ground cloves (if using).
- Bring to a boil and cook for 3 minutes. Remove from heat and let cool.
- Gradually add the flour and baking powder to the raisin mixture, alternating to combine well.
- Dissolve the baking soda in 3 teaspoons of warm water and add to the mixture.
- Stir in chopped walnuts and vanilla extract until evenly incorporated.
- Pour the batter into two greased and floured 9 x 5-inch loaf pans.
- Bake at 325°F (160°C) for 1 1/2 hours, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, consider using a mix of whole wheat and all-purpose flour. If you don't have mace, you can substitute it with an equal amount of nutmeg. This Irish Boil Cake is quite versatile; try adding dried cranberries or currants for a twist. For added flavor, you can infuse the water with spices before boiling the other ingredients.
Serving Suggestions
This Irish Boil Cake is delicious served plain, but you can elevate it with a drizzle of Orange Syrup for extra sweetness. It pairs wonderfully with Hot Spiced Apple Juice for a cozy gathering. Consider serving it alongside a simple cream cheese spread or alongside holiday favorites like Sri Lankan Style Potatoes for a unique meal.
Storage & Reheating
Once cooled, store the Irish Boil Cake in an airtight container at room temperature for up to one week. For longer storage, wrap it tightly in plastic wrap and then in aluminum foil, and freeze for up to three months. To reheat, simply thaw it overnight in the refrigerator and warm slices in the oven at 300°F until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Sybilla Griffith'S Irish Boil Cake Bread contains roughly 504 calories, with 7g protein, 34g carbohydrates, and 32g fat. It is an excellent source of dietary fiber (42% of the Daily Value), and a good source of calcium and protein. It also contributes 12g of dietary fiber toward your daily target.
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 a different type of nut instead of walnuts?
Absolutely! Pecans or almonds can be excellent substitutes for walnuts in this recipe. Just be sure to chop them roughly to maintain a similar texture. If you prefer a nut-free option, you can simply omit the nuts altogether, or replace them with seeds like sunflower or pumpkin seeds for added crunch.
How can I tell when the cake is fully baked?
To check if your Irish Boil Cake is done, insert a toothpick into the center of the loaf. If it comes out clean or with just a few moist crumbs, the cake is ready. If there's wet batter on the toothpick, continue baking for an additional 5 to 10 minutes, then check again.
What can I do if my batter seems too runny?
If your batter appears too runny, you can gradually add a little more flour, about a tablespoon at a time, until you reach a thicker consistency. However, be cautious not to add too much flour, as this could affect the overall texture of the cake. Ensure all ingredients are well combined before adjusting the consistency.
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).