Cakes

Aunty Rosaleen’s Irish Christmas Cake

4.5 from 64 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

4.5 from 64 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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Lillian
Lillian
9 months ago

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

Clayton Hutchings
10 months ago

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

11 months 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.

Sana
Sana
10 days ago

Hey Gemma ! Can i make them into loaf pans .Also will the cooking time change ?

Julie
Julie
1 month ago

I make about 12 small christmas loafs for friends, what would you suggest for cooking time ? As I’d like to try making this cake this year 😁 the slots in my cooking tin are 2in deep by 2in wide by 5in long , thanks

Kathleen Allen
Kathleen Allen
1 month ago

Hi Gemma…I love love love your recipes and easy to follow videos that I watch, pause while I make them while watching….and I also would love a video of you making your Christmas cake….I love your Christmas pudding so would love to make this also….I find it better for me to make it along with you and your videos…..and they always turn out perfectly… Thank you for all your recipes…you are my favorite go to for trying new things….Huggs Kathleen

Sana
Sana
2 months ago

Hey Gemma! Can we soak in the fruits a month prior and bake the cake on Christmas

4 months ago

I made this for christmas last year. Turned out super delicious. It was such a hit with my family that my partner requested for this fruit cake for his birthday. Thank you Gemma. Love from Fiji 🍰

Tariro
6 months ago

Hi Gemma. I am new to the community and been following your blog for some time and love your recipes.

I would like to know if I can use this recipe for a wedding cake.

Helen Price
8 months ago

I made mini cakes and decorated them for friends who’s partners don’t like fruit cake, it’s a lovely cake, my new go-to fruit cake

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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!

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