Traditional Irish Spiced Fruitcake
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4.6
21 reviews
Excellent
Traditional Irish Spiced Fruitcake
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You’ll love this Traditional Irish Spiced Fruitcake recipe filled with raisins, currants, and cherries and spiced with ginger and allspice.
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Ingredients
- ½ cup dark raisins
- ½ cup golden raisins
- ½ cup currants Note: use any combination of raisins and/or currants to equal 1 ½ cups
- ½ cup dried cherries
- ⅓ cup chopped walnuts
- ¾ cup turbinado or other raw sugar
- ½ cup butter
- 1 teaspoon ground allspice
- 1 teaspoon ground ginger
- ½ teaspoon baking soda
- 1 cup milk
- 1 ¾ cups self-rising flour
- 2 eggs lightly beaten
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Instructions
- Prepare a deep 8" cake pan or 8"square pan by greasing it with butter. Cut a piece of wax paper to fit thebottom of the pan. Place the wax paper in the bottom of the pan and then greasethe wax paper as well. Set that aside.
- Put all ingredients except flour and eggs into a large saucepan.
- Bring to a boil over medium high heat while stirring continuously. Reduce heat and simmer for 5 minutes stirring frequently.
- Remove the pan from the heat and allow to cool for about 30 minutes.
- Preheat the oven to 350 degrees.
- Stir the flour and eggs into the cooled fruit, spice, and nut mixture. Make sure the ingredients are well combined and no dry flour is visible in the mixture.
- Pour into the prepared pan.
- Bake for 30 minutes at 350 degrees. Test the cake by inserting a skewer or toothpick in the center. If the tester does not come out clean, lower the oven temperature to 325 and continue baking and testing every 10 minutes until done. The additional baking time will vary greatly depending on your oven and the cake pan used. Watch carefully as the cake can burn easily.
- Cool cake in pan for 10 minutes. Invert onto a wire rack to cool completely. Dust with powdered sugar if desired.
Notes
- The fruit mixture must be completely cooled before adding it to the rest of the ingredients.
- Storing: This fruitcake will last about 2-3 weeks in the refrigerator if stored in an airtight container though it will begin to lose moisture over time so it’s best to consume it as soon as possible.
- Freezing: Fruitcake may be frozen for 4-6 months if each piece is wrapped tightly in plastic wrap and then placed in a freezer-safe bag or airtight container. Thaw in the refrigerator overnight before serving.
Nutrition Information
Show Details
Serving
1
Calories
320kcal
(16%)
Carbohydrates
46g
(15%)
Protein
6g
(12%)
Fat
14g
(22%)
Saturated Fat
6g
(30%)
Cholesterol
50mg
(17%)
Sodium
144mg
(6%)
Potassium
241mg
(7%)
Fiber
3g
(12%)
Sugar
24g
(48%)
Vitamin A
493IU
(10%)
Vitamin C
1mg
(1%)
Calcium
57mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 320 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 320kcal | 16% |
| Carbohydrates | 46g | 15% |
| Protein | 6g | 12% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 50mg | 17% |
| Sodium | 144mg | 6% |
| Potassium | 241mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 24g | 48% |
| Vitamin A | 493IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 57mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
21 reviews
Excellent
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