Best Irish Cherry And Raisin Cake Recipes

IRISH CHRISTMAS CAKE

Steps:

• Preheat oven to 300°F.
• Brush bottom and sides of 9 x 3 springform pan with 2 tbsp butter.
• Dust with 2 tbsp flour, tilting to coat and flipping and tapping to remove excess.
• Combine cherries, raisins, currants, candied peel and angelica in a bowl.
• Add 1/2 cup flour and toss to coat evenly; set aside.
• In large bowl cream softened butter and sugar by beating with a wooden spoon against edges until light and fluffy.
• Beat in eggs one at a time, then slowly beat in remaining flour, allspice and salt.
• Combine nuts with fruit mixture and add to batter slowly, 1/2 cup at a time, beating well after each addition.
• Pour batter into pan and spread evenly with spatula.
• Bake on middle rack for 1 1/2 hours or until top is light golden or a cake tester comes out clean.
• Cool completely before removing from pan.

CHERRY AND RAISIN LOAF

Steps:

• Place the milk, butter, brown sugar, egg, salt, cinnamon, yeast and bread flour into the pan of a bread machine in the order recommended by the manufacturer. Select the white bread cycle. About 5 minutes before the end of the mixing process, add the raisins and cherries. If your bread machine has a fruit setting, use that.

IRISH RAISIN CAKE

Steps:

• Combine the raisins, sugar and 2 cups water in a saucepan. Bring to a boil and boil for 10 minutes.
• Add the butter and stir until it melts.
• Remove from the heat and let cool.
• Dissolve the baking soda in 2 tablespoons of hot water in a small bowl. Add to the raisin mixture.
• Sift the flour, salt, cinnamon and cloves into a large bowl.
• Add the beaten egg, if using (see NOTE).
• Add the raisin mixture and vanilla and stir to mix well.
• Pour into 1 large or 2 small well-greased loaf pans.
• Bake at 350 degrees F for 60 to 75 minutes or until a wooden pick inserted in the center comes out clean.
• Remove to a wire rack to cool.
• Remove cake(s) from loaf pan after 5 minutes to cool completely.

IRISH RAISIN CAKE

Steps:

• Preheat oven to 325 degrees and grease a Dutch Oven. Cream sugar and butter in large bowl. Add in eggs one at a time. Add seasonings. Mix baking soda into the buttermilk. Alternate adding flour, buttermilk and raisins into mix. Bake for 2 1/2 to 3 hours in covered Dutch Oven. Cake is finished when knife inserted into middle comes out clean.

IRISH CURRANT AND RAISIN CAKE

Steps:

• 1. Set a rack in the middle of the oven and preheat to 350°.
• 2. Stir together the 2 1/4 cups flour, the baking powder, baking soda, and salt in a bowl.
• 3. In the bowl of a heavy-duty mixer, beat the butter and sugar with the paddle on medium speed until soft and light, about 5 minutes. Add the egg, beating until smooth.
• 4. Decrease the mixer speed to low and beat in half the flour mixture. Stop and scrape down the bowl and beater with a rubber spatula. Beat in the buttermilk, then the remaining flour mixture.
• 5. Give the batter a final mix with the rubber spatula.
• 6. Toss the currants and raisins with the remaining 1 tablespoon flour and fold them into the batter. Scrape the batter into the prepared pan and smooth the top.
• 7. Bake for about 45-55 minutes, or until the cake is well risen and deep gold and a toothpick inserted in the center emerges clean.
• 8. Cool in the pan on a rack for about 30 minutes, then invert the cake onto a rack and remove the pan and paper. Invert the cake onto another rack and cool completely.
• Storage: Wrap in plastic and keep at room temperature, or double-wrap and freeze for longer storage.