Cakes

Aunty Rosaleen’s Irish Christmas Cake

4.63 from 114 votes
Join in my family tradition and make an Irish Christmas Cake this holiday season. It's my Aunty Rosaleen's recipe and I'm excited to share it with you!
Aunty Rosaleen's Traditional Irish Christmas Cake. A cake made for generations that just keeps getting better.

Hi Bold Bakers!

One of our Christmas Traditions in Ireland is to eat fruit cake. A big part of that tradition is to make our Christmas Cake in October, giving your cake enough time to mature its flavor and age. This Christmas Cake is rich and moist, and very delicious. This recipe is from my Aunty Rosaleen who is a fantastic baker. She kindly shared it with me and I’m sharing it with you.

Part of the tradition of making Christmas Cakes is to make a wish when storing the ingredients together. I have very clear memories of mixing the big Mason & Cash bowl in the kitchen with my mum. We would line up to make a wish.

As I said, these cakes get better with age. Store it in a tin or airtight container for up to 6 months. Don’t worry, the booze will keep it from turning bad and it will actually get better with age.

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Aunty Rosaleen's Irish Christmas Cake

4.63 from 114 votes
Join in my family tradition and make an Irish Christmas Cake this holiday season. It's my Aunty Rosaleen's recipe and I'm excited to share it with you!
Author: My Aunty Rosaleen
Prep Time 40 mins
Cook Time 2 hrs 30 mins
Total Time 3 hrs 10 mins
Join in my family tradition and make an Irish Christmas Cake this holiday season. It's my Aunty Rosaleen's recipe and I'm excited to share it with you!
Author: My Aunty Rosaleen

Ingredients

  • 1 orange, zested
  • 1 lemon, zested
  • 3 cups (15oz/426g) sultanas
  • 3 cups (15oz426g) raisins
  • 1 ½ cups (8oz/225g) glace cherries
  • ½ cup (2 ½oz/71g) chopped or sliced almonds
  • cup (2oz/60g) candied peel
  • 1 cup (8floz/225ml) whiskey
  • 1 ⅔ cups (13oz/367g) muscovado sugar or dark brown sugar
  • 1 ¼ cup (10oz/ 300g) butter, room temperature
  • 5 eggs, room temperature
  • 2 cups (10oz/282g) all purpose flour
  • 1 teaspoon mixed spice
  • 1/2 teaspoon nutmeg , ground

Instructions

  • The night before, steep the fruit, candied peel, orange zest and lemon zest in whiskey. Allow to sit covered overnight at room temperature. This lets the fruit plump up and all the flavors macerate.
  •  The next day, preheat the oven to 280oF (140oC) on the conventional setting, no fan assist. Butter and line a 10 1/2 inches wide and 3 inches deep cake tin, set aside* SEE NOTE.. 
  • Rinse the cherries off then pat with a paper towel to absorb any excess liquid.  Quarter the cherries then lightly toss in flour (this will keep the cherries from sinking to the bottom of the cake while baking). Set aside. 
  • In a large bowl combine the flour and spices, set aside. 
  • Cream together the butter and sugar until pale and fluffy.
  • Add in the eggs one at a time then fold in the dry ingredients. 
  • Lastly, fold in the boozy fruit mix, chopped almonds, candied peel and cherries. At this point traditionally you make a wish while you stir. As kids my Mum always allowed us do this.
  • Bake in a preheated oven at 280oF (140oC) for one hour, then reduce the temperature to 240oF (120oC) and continue to bake for about 2 1/2 hours. Monitor carefully in the last 30 minutes or so, your oven might be a little hotter than mine.
  • Once baked let it cool down completely on a wire rack. Wrap it up well in baking paper and store in a tin or air tight container for up to 3 months. Don't worry, the booze will keep it from turning bad and it will actually get better with age.
  • * you can use a 9-inch square pan, or, two 9-inch by 5- inch loaf pans for this amount of batter. The bake time will change, you need to monitor it.

 

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1 year ago

Hi
Can yo please let me know what all spices required for mixed spice.
Can you please let me know the ingredients, quantity and method to make homemade mixed spice.

I am from India.
And I am biggest fan of all your recipes.
Love from India.

Clayton Hutchings
1 year ago

Is the cook time for aunty rosaleen Irish Christmas cake 2/1/2 or 3/1/2 hours

MARY ELLSWORTH
6 months ago

I used Welch’s frozen grape juice [undiluted] instead of Whiskey. Turned out MARVELOUS ! Thank you for the recipe !

Lillian
Lillian
1 year ago

Do you use the orange and lemon fruit or just the zests?

Fiona
Fiona
6 months ago

Do I need to feed regularly with whiskey or just use is at the point of cooking?

Julia Edwards
Julia Edwards
6 months ago

Hi Gemma great fan of ur recipes. Can u come up with a recipes using chickpeas flour ..flax seed flour oats..jst no wholewheat or white flour..trying to eat healthy

Barbara
Barbara
5 months ago

Hi Gemma, I just made this Christmas cake and gave some to my mom and sister. They both stated that it was the best fruitcake they ever had!! 😁 Thank you so much for sharing this recipe! 😀

Lim Meow Khai, Francis
Lim Meow Khai, Francis
6 months ago

Hi Gemma
I am new to bakery. This Irish Christmas cake looks yummy
Would like to try to make it for Christmas 2020.
May i have video as guidance on the process.

Francis Lim @ Kuala Lumpur @ Malaysia

Lata Harie
Lata Harie
3 months ago

Thank you for a truly delightful and delicious recipe. My clients and family were blown away by the taste and authenticity of this traditional fruitcake. Thank you for making me the best baker in my new village, what a way to show off my talent and skills!!! I also made your homemade marzipan which was delicious. This will be the only marzipan I will ever eat going forward!!!! Have a blessed New Year Gemma x

peter brown
peter brown
3 months ago

Gemma, it was delicious. When it came to making the marzipan, I used the syrup that was left over after making candied citric peel both in the marzipan mix and to stick it to the cake. Also the marzipan did not look stiff enough but I added a little bit of chickpea flour and that did the job perfectly.

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!