Traditional Irish Christmas Cake

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I tried baking this cake last week and has come out yummy, the taste of fruit mix with light feel of alcohol was great. Although I managed to get the lower portion a bit more charred…but it was ok as I cut the lower base line. I am happy with the overall result

Traditional Irish Christmas Cake

Prep Time
40 mins
Cook Time
3 hrs
Total Time
3 hrs 40 mins

For the fruit Mix (To be soaked overnight)
450 grams 1 lb sultanas (golden kishmish)
225 grams 1/2 lb raisins (brown kishmish)
225 grams 1/2 lb currants (black kishmish)
100 grams 4 oz glacé cherries (candied), halved or whole, not chopped
50 grams 2 oz mixed candied peel, finely chopped (I used candied papaya)
1/2 teaspoon mixed spice
1/2 teaspoon cinnamon I skipped this
1/2 teaspoon vanilla essence
grated zest & juice of 1 lemon
grated zest & juice of 1 orange
2 medium sized apples finely grated
100 grams almonds slivered
1 tablespoon golden syrup
4 tablespoons Irish whiskey

For the cake:
280 grams 10 oz unsalted butter, at room temperature
225 grams 8 oz soft brown sugar
5 eggs
280 grams 10 oz all-purpose flour (maida)
50 grams 2 oz almond powder (ground almonds)
1/2 teaspoon salt


  1. Soak the fruit the night before you plan to bake your cake:
  2. Roughly chop the sultanas, raisins and currants. Finely chop the candied peel. Halve the glacé cherries if they are whole. Don’t chop them. Place all these dry fruits along with the rest of the ingredients mentioned under For the fruit Mix (To be soaked overnight) in a big bowl, mix well and cover with cling wrap.
  3. Prepare the baking tin (very important – don’t skip this step as the cake will bake for hours and you don’t want to burn it!)
    get more instructions @

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