Cakes Aunty Rosaleen’s Irish Christmas Cake 4.67 from 127 votes Create a Profile! × Sign Up Already have an account? Sign In Jump To Recipe Save Recipe 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! By Gemma Stafford | December 14, 2016 | 478 Last updated on October 28, 2021 This post may contain affiliate links. Please see my full disclosure for details. 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. Try These Recipes! Cookies N' Cream Ice Cream Cake2-Minute Microwave Red Velvet Cake Bowl2-Minute Microwave Banana Cake BowlHummingbird Coffee Cake Aunty Rosaleen's Irish Christmas Cake 4.67 from 127 votes Print Recipe Add to Favorites Loading… 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 Dessert Fruit Christmas Oven Baking Pans Prep Time 40 minsCook Time 2 hrs 30 minsTotal 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, zested1 lemon, zested3 cups (15oz/426g) sultanas3 cups (15oz426g) raisins1 ½ cups (8oz/225g) glace cherries½ cup (2 ½oz/71g) chopped or sliced almonds⅓ cup (2oz/60g) candied peel1 cup (8floz/225ml) whiskey1 ⅔ cups (13oz/367g) muscovado sugar or dark brown sugar1 ¼ cup (10oz/ 300g) butter, room temperature5 eggs, room temperature2 cups (10oz/282g) all purpose flour1 teaspoon mixed spice1/2 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, about 2.5 hrs for loaf pans, you need to monitor it at 2 hours.