You’ll love this Traditional Irish Spiced Fruitcake recipe filled with raisins, currants, and cherries and spiced with ginger and allspice.
Prep Time 5 minutesminutes
Cook Time 45 minutesminutes
Total Time 50 minutesminutes
Servings 12servings
Ingredients
½cupdark raisins
½cupgolden raisins
½cupcurrantsNote: use any combination of raisins and/or currants to equal 1 ½ cups
½cupdried cherries
⅓cupchopped walnuts
¾cupturbinado or other raw sugar
½cupbutter
1teaspoonground allspice
1teaspoonground ginger
½teaspoonbaking soda
1cupmilk
1 ¾cupsself-rising flour
2eggslightly beaten
Instructions
Prepare a deep 8" cake pan or 8"square pan by greasing it with butter. Cut a piece of wax paper to fit thebottom of the pan. Place the wax paper in the bottom of the pan and then greasethe wax paper as well. Set that aside.
Put all ingredients except flour and eggs into a large saucepan.
Bring to a boil over medium high heat while stirring continuously. Reduce heat and simmer for 5 minutes stirring frequently.
Remove the pan from the heat and allow to cool for about 30 minutes.
Preheat the oven to 350 degrees.
Stir the flour and eggs into the cooled fruit, spice, and nut mixture. Make sure the ingredients are well combined and no dry flour is visible in the mixture.
Pour into the prepared pan.
Bake for 30 minutes at 350 degrees. Test the cake by inserting a skewer or toothpick in the center. If the tester does not come out clean, lower the oven temperature to 325 and continue baking and testing every 10 minutes until done. The additional baking time will vary greatly depending on your oven and the cake pan used. Watch carefully as the cake can burn easily.
Cool cake in pan for 10 minutes. Invert onto a wire rack to cool completely. Dust with powdered sugar if desired.
Notes
The fruit mixture must be completely cooled before adding it to the rest of the ingredients.
Storing: This fruitcake will last about 2-3 weeks in the refrigerator if stored in an airtight container though it will begin to lose moisture over time so it’s best to consume it as soon as possible.
Freezing: Fruitcake may be frozen for 4-6 months if each piece is wrapped tightly in plastic wrap and then placed in a freezer-safe bag or airtight container. Thaw in the refrigerator overnight before serving.