Irish Christmas Cake
Indulge in the rich, festive flavors of an authentic Irish Christmas Cake—a holiday classic that's sure to become the star of your seasonal celebrations. This decadent fruit cake boasts an irresistible combination of tender mixed dried fruits, candied peel, and crunchy almonds, all soaked in warming notes of brandy or whiskey for a luxurious depth of flavor. Enhanced with aromatic spices like cinnamon and nutmeg, and a citrusy zest from fresh lemon and orange, every bite delivers a harmonious balance of sweetness and warmth. Slow-baked to perfection and brushed with more brandy, this cake matures beautifully over weeks, making it the ultimate make-ahead dessert. Perfect for the festive table or as a thoughtful edible gift, this Irish Christmas Cake is a time-honored tradition that brings joy to every occasion.
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Recipe Information
Ingredients
- 275 grams all-purpose flour
- 225 grams butter (softened)
- 225 grams dark brown sugar
- 5 eggs (room temperature)
- 1 kilogram mixed dried fruits (raisins, currants, sultanas, etc.)
- 150 grams candied peel (finely chopped)
- 100 grams chopped almonds
- 1 grated zest of 1 lemon
- 1 grated zest of 1 orange
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 1 teaspoon baking powder
- 150 milliliters brandy (or whiskey)
- 2 tablespoons black treacle (molasses)
- 2 tablespoons milk (optional, if needed)
Instructions
The day before baking, pre-soak the mixed dried fruits and the candied peel in 100 milliliters of brandy. Mix well, cover, and leave to macerate overnight.
Preheat your oven to 140°C (285°F). Line a deep 20 cm (8 inch) round cake tin with a double layer of parchment paper and wrap the outside with a layer of parchment or brown paper for insulation.
In a large mixing bowl, cream together the softened butter and dark brown sugar until light and fluffy using a hand or stand mixer.
Add the eggs one at a time, beating well between each addition. If the mixture curdles slightly, add a tablespoon of the flour to bring it back together.
Sift together the flour, baking powder, ground cinnamon, and ground nutmeg, and gradually fold them into the wet mixture.
Stir in the grated zests of the lemon and orange, the macerated fruits (including any leftover brandy), the chopped almonds, and the black treacle. Mix until well combined. Add up to 2 tablespoons of milk if the mixture is too thick.
Spoon the mixture into the prepared tin, leveling the surface with the back of a spoon.
Cover the top of the cake loosely with a double layer of parchment paper to prevent over-browning, and bake in the preheated oven for approximately 4 hours. Start checking for doneness after 3.5 hours by inserting a skewer into the center—it should come out clean.
Once baked, remove the cake from the oven and allow it to cool in the tin for 30 minutes before transferring it to a wire rack.
While still warm, poke small holes across the surface of the cake with a skewer and brush with 2-3 tablespoons of the remaining brandy.
Wrap the cooled cake in a double layer of parchment paper and foil, and store in an airtight container. For best flavor, let the cake mature for at least 2-3 weeks, feeding it with 1-2 tablespoons of brandy each week.
Nutrition Facts
Calories |
8398 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 262.3 g | 336% | |
| Saturated Fat | 128.7 g | 644% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1424 mg | 475% | |
| Sodium | 2249 mg | 98% | |
| Total Carbohydrate | 1317.4 g | 479% | |
| Dietary Fiber | 72.4 g | 259% | |
| Total Sugars | 980.9 g | ||
| Protein | 109.5 g | 219% | |
| Vitamin D | 9.1 mcg | 45% | |
| Calcium | 1278 mg | 98% | |
| Iron | 44.7 mg | 248% | |
| Potassium | 9726 mg | 207% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
