Irish Fruit Cake
This is a variation of fruit cake that originated in Ireland.
Total Time
about 2 hours
Servings
6–8
1 lb cake flour
1 pinch of salt
½ tsp baking powder
3 eggs
4 oz sultanas or golden raisins
6 oz white granulated sugar
6 oz butter
2 oz citrus peel
2 oz dried cherries
Preheat the oven to 350°F.
Sift together flour, salt and baking powder.
Cream together butter and sugar; this may take 5–10 minutes.
5–10 minutes
Beat in eggs individually, incorporating each fully before adding the next.
Fold in fruits then the dry mixture.
Transfer batter to a greased and parchment-lined 8-inch cake pan.
Bake on the center rack for 75–90 minutes. Check for doneness after 60 minutes.
75–90 minutes
Let cake cool to room temperature in pan.
Remove to a wire tray, cover with towel, and allow to sit until completely cool.
- •This particular version of the recipe does not include whiskey. If you were to add it, it would be added along with the butter and sugar. Approximately 1 quart should be used.
- •This recipe uses raisins and cherries but apples, strawberries, or raspberries can be substituted.