There is something wonderfully cosy about a traditional Irish Christmas cake and I always think of my Irish grandmother when I make it. She believed that the secret to a perfect cake was patience a good soak of Irish whiskey and the simple pleasure of stirring the fruit by hand. My version stays true to that old fashioned spirit. It is rich fruity and beautifully moist with that unmistakable smooth whiskey warmth running through every bite. It is the kind of cake that fills the whole house with a deep Christmas scent and tastes even better as the days go by.
Why This Tastes Great
- The dried fruit is soaked in Irish whiskey which keeps the cake tender and adds deep winter flavour
- Dark brown sugar brings a caramel note that blends perfectly with the spices
- Slow gentle baking gives the crumb a soft truffle like texture
- The finish is glossy and aromatic thanks to a final spoonful of warm whiskey brushed over the top
Equipment Needed
- Large mixing bowl
- Medium saucepan
- Electric mixer or wooden spoon
- Square or round cake tin eight or nine inch
- Baking parchment
- Aluminum foil
- Pastry brush
- Cooling rack
Serves and Timings
Serves: 12 to 16
Prep time active: 25 minutes
Cook time active: 2 hours 45 minutes
Additional passive time rest and cooling: 2 hours
Total time approx: 5 hours 10 minutes
Ingredients
Fruit Mixture
2 cups raisins
2 cups golden sultanas
1 cup mixed peel
1 cup dried cherries
1 cup dried cranberries or currants
1 cup Jameson or other Irish whiskey
1 orange zest and juice
1 lemon zest only
Cake Batter
1 cup unsalted butter softened
1 cup dark brown sugar packed
4 large eggs
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon mixed spice
Half teaspoon ground nutmeg
Half teaspoon salt
Finishing
2 to 3 tablespoons Irish whiskey for brushing
Marzipan and royal icing optional
Method
- Combine the raisins sultanas mixed peel cherries and cranberries in a bowl. Warm the Irish whiskey with the orange juice in a small saucepan then pour it over the fruit. Add the orange zest and lemon zest. Cover and leave for at least two hours or overnight for the best flavour.
- Preheat the oven to 300 degrees F or 150 degrees C. Line an eight or nine inch cake tin with parchment on the base and sides. Wrap the outside of the tin with a layer of foil to protect the cake during the long bake.
- In a large bowl beat the butter and dark brown sugar until creamy. Add the eggs one at a time mixing well after each addition.
- In a separate bowl whisk together the flour baking powder cinnamon mixed spice nutmeg and salt.
- Add the dry ingredients to the butter mixture then fold in all of the soaked fruit including any remaining liquid.
- Spoon the batter into the prepared tin. Smooth the top with a spoon then bake for two hours and forty five minutes or until a skewer inserted into the centre comes out clean.
- Cool the cake in the tin for twenty minutes then transfer to a wire rack. While still warm brush the top with one tablespoon of Irish whiskey.
- When completely cool wrap the cake tightly in parchment and foil. You can feed the cake with a spoonful of whiskey once a week for up to three weeks if you wish to deepen the flavour.
- Decorate before serving with marzipan and royal icing or enjoy in its simple traditional form.
Tips and Variations
- Replace some of the raisins with chopped dried apricots for a lighter flavour
- Soak the fruit in Irish whiskey plus a little strong brewed tea for a deeper colour
- Add a handful of toasted chopped almonds for texture
- Warm the finishing whiskey before brushing for maximum aroma
Compact Nutrition per serving approx
Calories: 390
Carbohydrates: 55 g
Protein: 5 g
Fat: 15 g
Sugar: 38 g
Sodium: 140 mg
FAQ
How far in advance do I need to make this cake
Traditional Irish Christmas cakes are known for keeping very well and developing deeper flavour over time. Here are the most common options.
• Three to four weeks ahead gives the best flavour and texture
• One to two weeks ahead still gives a lovely result especially if you feed the cake with a spoon of whiskey
• Two to three days ahead works if you are short on time The cake will still be moist because of the soaked fruit
• If decorating with marzipan and icing do this one or two days before serving so the icing has time to set
Do I have to soak the fruit overnight
A long soak improves the texture but you can soak the fruit for two hours if needed. Overnight soaking is ideal.
How long will this cake keep
Wrapped well in parchment and foil it keeps for up to four weeks in a cool place. Many bakers say the flavour improves after the first week.
Can I skip the marzipan and icing
Yes. Many Irish families serve it plain or with a light glaze.
Can I use Scotch or brandy instead of Irish whiskey
Yes you can but Irish whiskey gives the smooth warm finish that suits this cake best.
Magical Irish Whiskey Christmas Cake
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Ingredients
Equipment
Method
- Combine the raisins sultanas mixed peel cherries and cranberries in a bowl. Warm the Irish whiskey with the orange juice in a small saucepan then pour it over the fruit. Add the orange zest and lemon zest. Cover and leave for at least two hours or overnight for the best flavour.
- Preheat the oven to 300 degrees F or 150 degrees C. Line an eight or nine inch cake tin with parchment on the base and sides. Wrap the outside of the tin with a layer of foil to protect the cake during the long bake.
- In a large bowl beat the butter and dark brown sugar until creamy. Add the eggs one at a time mixing well after each addition.
- In a separate bowl whisk together the flour baking powder cinnamon mixed spice nutmeg and salt.
- Add the dry ingredients to the butter mixture then fold in all of the soaked fruit including any remaining liquid.
- Spoon the batter into the prepared tin. Smooth the top with a spoon then bake for two hours and forty five minutes or until a skewer inserted into the centre comes out clean.
- Cool the cake in the tin for twenty minutes then transfer to a wire rack. While still warm brush the top with one tablespoon of Irish whiskey.
- When completely cool wrap the cake tightly in parchment and foil. You can feed the cake with a spoonful of whiskey once a week for up to three weeks if you wish to deepen the flavour.
- Decorate before serving with marzipan and royal icing or enjoy in its simple traditional form.
Nutrition
Notes
Tips and Variations
- Replace some of the raisins with chopped dried apricots for a lighter flavour
- Soak the fruit in Irish whiskey plus a little strong brewed tea for a deeper colour
- Add a handful of toasted chopped almonds for texture
Warm the finishing whiskey before brushing for maximum aroma
FAQ
How far in advance do I need to make this cake.Traditional Irish Christmas cakes are known for keeping very well and developing deeper flavour over time. Here are the most common options.
• Three to four weeks ahead gives the best flavour and texture
• One to two weeks ahead still gives a lovely result especially if you feed the cake with a spoon of whiskey
• Two to three days ahead works if you are short on time The cake will still be moist because of the soaked fruit
• If decorating with marzipan and icing do this one or two days before serving so the icing has time to set Do I have to soak the fruit overnight.
A long soak improves the texture but you can soak the fruit for two hours if needed. Overnight soaking is ideal. How long will this cake keep.
Wrapped well in parchment and foil it keeps for up to four weeks in a cool place. Many bakers say the flavour improves after the first week. Can I skip the marzipan and icing.
Yes. Many Irish families serve it plain or with a light glaze. Can I use Scotch or brandy instead of Irish whiskey.
Yes you can but Irish whiskey gives the smooth warm finish that suits this cake best.
