Irish Raisin Cake
8 servings
100 minutes
Irish raisin cake is a true celebration of flavor and tradition. Its history dates back centuries when Irish bakers created pastries infused with rich spices and whiskey, adding raisins for sweetness. This cake has a deep, warm flavor with notes of cinnamon, clove, nutmeg, and ginger, making it an ideal dessert for cozy evenings. Made with a spiced syrup soaked in whiskey, it gains softness and richness. Baking using a water tray gives it a moist and tender texture. Irish raisin cake is often served at Christmas or during cold seasons, enjoyed with its warming taste alongside a cup of tea or strong coffee. A true embodiment of Irish hospitality!
1
A day before baking, combine spices, water, raisins, butter, and sugar in a small saucepan. Bring to a boil while stirring, then reduce heat and simmer for 20 minutes. Remove from heat and add whiskey. Once the mixture cools completely, cover with a lid and refrigerate overnight.
- Ground coriander: 2 teaspoons
- Ground cinnamon: 1 teaspoon
- Ground cloves: 0.5 teaspoon
- Ground nutmeg: 1.5 teaspoon
- Ground allspice: 0.5 teaspoon
- Ground ginger: 2 teaspoons
- Water: 2.3 glasss
- Raisin: 570 g
- Butter: 110 g
- Sugar: 1 glass
- Irish whiskey: 0.5 glass
2
The next day, place the saucepan with the mixture in a bowl of hot water to melt the oil on the surface.
3
Preheat the oven to 175 degrees, place a tray with water on the lower level of the oven. Grease a baking pan (about 23 cm) with oil and dust with flour.
4
Sift the flour, mix it with baking soda and salt, knead with the previously prepared mixture, and add the beaten egg. Transfer the dough to a mold and send it to the oven. Bake for about 1 hour and 30 minutes, until brown, check readiness with a wooden stick, it should come out dry from the center. If the cake browns quickly, cover it with foil.
- Wheat flour: 3 glasss
- Soda: 2 teaspoons
- Salt: 1 teaspoon
- Chicken egg: 1 piece