Cakes

Aunty Rosaleen’s Irish Christmas Cake

4.53 from 48 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.

Like I said, these cakes get better with age. Store it in a tin or air tight 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

4.53 from 48 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, pre-heat the oven to 280oF (140oC) then butter and line a 10 1/2 inches wide and 3 inches deep cake tin, set aside. 
  • 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 let us do this.
  • Bake in a preheated oven at 280oF (140oC) for one hour then at 240oF (120oC) for about 2 1/2 hours.
  • 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.

 

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Comments & Reviews

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Clayton Hutchings
Guest

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

Member
bushra chishty
1 month 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.

Nicole
Guest
Nicole
10 days ago

Where would one buy candied peel?

Lillian
Guest
Lillian
10 days ago

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

Member
Meeza
10 days ago

This Christmas cake is a must keep…is there any substitute for the whiskey..no alcohol..

Member
Brenda Adkins
11 days ago

what is sultanas…i have never heard of it

Member
Brenda Adkins
11 days ago

Hi Gemmi what is sultanas…..i have never heard of it…..i love your show and soon we will have a little chief can’t wait

Amanda
Guest
Amanda
12 days ago

Hi Gemma,

Cake in the oven as I type, just one question – does it cool in the tin or do I turn it out to cool?

Amanda

Elizabeth
Guest
Elizabeth
16 days ago

Thank you for sharing this recipe, Gemma. I love watching your videos. I’m wondering what type of whiskey you use in this recipe? I was wondering if brandy would work, or if I should buy Irish whiskey. Thanks.

Preena
Guest
Preena
1 month ago

Hi Gemma, I love bigger bolder baking and all your recipes. Its because of you I started to bake confidently. Thankyou so much. I have a small clarification here. Can this recipe be used to make smaller cakes? If yes what would be the baking time. In case I am using nine inch regular tin, what would be the baking time? And can I replace regular brown sugar for dark brown?

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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 a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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