Best 6 Irish Cherry And Raisin Cake Recipes

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Feast your taste buds on the delectable delights of the Irish Cherry and Raisin Cake, a culinary masterpiece that harmoniously blends the tartness of cherries and the sweetness of raisins in a moist and fluffy cake base. Indulge in a symphony of textures and flavors as you bite into this heavenly treat, where each ingredient plays a vital role in creating an unforgettable taste experience. Discover the secrets behind this iconic Irish cake as we delve into the detailed recipes provided in this article, guiding you through every step of the baking process to achieve perfection. Whether you're a seasoned baker or a novice in the kitchen, these recipes are carefully crafted to ensure success, allowing you to impress your family and friends with this traditional Irish gem.

Let's cook with our recipes!

IRISH RAISIN CAKE



Irish Raisin Cake image

Provided by Food Network

Categories     dessert

Yield 1 cake

Number Of Ingredients 13

2 1/2 cups of buttermilk
2 cups of sugar
5 cups of flour
2 sticks of butter
5 eggs
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon allspice
2 teaspoons baking soda
Dash of salt
1 (16-ounce box) of brown raisins
1 (16-ounce) box of golden raisins
1/2 cup whiskey, optional

Steps:

  • Preheat oven to 325 degrees and grease a Dutch Oven. Cream sugar and butter in large bowl. Add in eggs one at a time. Add seasonings. Mix baking soda into the buttermilk. Alternate adding flour, buttermilk and raisins into mix. Bake for 2 1/2 to 3 hours in covered Dutch Oven. Cake is finished when knife inserted into middle comes out clean.

IRISH CHERRY TEA CAKE



Irish Cherry Tea Cake image

A moist and tender cherry cake that's perfect for afternoon tea.

Provided by Irish American Mom

Categories     Cake

Time 2h

Number Of Ingredients 10

2¼ cups cake flour (unbleached and divided in two)
2½ teaspoons baking powde
⅛ teaspoon salt (just a pinch)
8 ounces glacé cherries (cut each cherry in half and reserve 12 cherry halves for decorating)
6 ounces unsalted butter (1½ sticks)
⅞ cups white sugar (¾ cups plus two tablespoons)
3 medium eggs
4 tablespoons whole milk
1 teaspoon pure vanilla extract
2 tablespoons demerara sugar (sucanat or turbinado sugar can be substituted)

Steps:

  • Preheat the oven to 350° F. Prepare an 8-inch round baking pan with a removable bottom, by lining thebottom with a circle of parchment paper. Use butter to keep the paper in place. Grease the sides of the pan and the top of the parchment paper.
  • Sift half of the cake flour with the salt and into a mixing bowl. Add the cherry halves (except those reserved to decorate the top of the cake.) Toss the cherries to coat them in flour.
  • Siftthe remaining flour into another bowl with the baking powder.
  • Add the butter and sugar to the bowl of an electric mixer. Beat until soft and fluffy.
  • Add one egg with about two tablespoons of the sifted flour and baking powder to the creamed butter mixture, Combine well together. Repeat with the other two eggs.
  • Add the remainder of the flour and baking powder, milk, and vanilla essence. Mix on low speed.
  • Add the flour coated cherries and the remainder of the flour to the mixture. Gently blend with a large spoon.
  • Transfer the batter into the prepared baking tin. Level the top and use the back of a spoon to place a small hollow in the center of the cake to prevent it from rising too high during baking.
  • Decorate the top of the cake with the un-floured cherry halves. Sprinkle with demerara sugar. Bake for about 90 minutes until a knife or toothpick comes out clean. If the cake starts to brown too quickly, make an aluminum foil tent to cover the cake.
  • Remove from the oven and allow to cool in the pan for about 20 minutes. Turn the cake out onto a baking rack and cool completely. Remove the parchment paper from the base before serving. Cut into triangular slices to serve.

Nutrition Facts : Calories 284 kcal, Carbohydrate 37 g, Protein 4 g, Fat 13 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 72 mg, Sodium 133 mg, Fiber 1 g, Sugar 19 g, UnsaturatedFat 4 g, ServingSize 1 serving

IRISH RAISIN CAKE



Irish Raisin Cake image

From the cookbook "St. George Island Cuisine", this recipe was submitted by Peggy Roche Juppe. I've not tried this recipe but it sounds like it would be tasty. NOTE: the original recipe DOES NOT call for eggs, and all similar recipes I've looked at call for at least one egg -- I've added an egg to the ingredients list. Recipe posted for ZWT8 - Ireland.

Provided by kitty.rock

Categories     Dessert

Time 1h15m

Yield 1-2 loaves, 12 serving(s)

Number Of Ingredients 12

1 1/2 cups raisins (or a mix of raisins, currants or sultanas)
2 cups sugar
2 cups water
3 tablespoons butter
1 1/2 teaspoons baking soda
2 tablespoons hot water
3 1/2 cups flour
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoon clove (ground)
1 tablespoon vanilla extract
1 egg, beaten (see NOTE)

Steps:

  • Combine the raisins, sugar and 2 cups water in a saucepan. Bring to a boil and boil for 10 minutes.
  • Add the butter and stir until it melts.
  • Remove from the heat and let cool.
  • Dissolve the baking soda in 2 tablespoons of hot water in a small bowl. Add to the raisin mixture.
  • Sift the flour, salt, cinnamon and cloves into a large bowl.
  • Add the beaten egg, if using (see NOTE).
  • Add the raisin mixture and vanilla and stir to mix well.
  • Pour into 1 large or 2 small well-greased loaf pans.
  • Bake at 350 degrees F for 60 to 75 minutes or until a wooden pick inserted in the center comes out clean.
  • Remove to a wire rack to cool.
  • Remove cake(s) from loaf pan after 5 minutes to cool completely.

Nutrition Facts : Calories 351.5, Fat 3.7, SaturatedFat 2, Cholesterol 23.1, Sodium 290.1, Carbohydrate 76, Fiber 1.9, Sugar 44.3, Protein 4.9

CARROT RAISIN CAKE WITH IRISH CREAM FROSTING



Carrot Raisin Cake with Irish Cream Frosting image

Categories     Cake     Liqueur     Mixer     Egg     Dessert     Bake     St. Patrick's Day     Orange     Raisin     Carrot     Gourmet

Number Of Ingredients 19

2 1/2 cups all-purpose flour
1 1/2 tablespoons double-acting baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1/8 teaspoon freshly grated nutmeg
1/4 teaspoon allspice
2 sticks (1 cup) unsalted butter, softened
1 cup firmly packed brown sugar
4 large eggs
2 1/2 cups finely grated carrot
1/2 cup raisins
2 teaspoons freshly grated orange zest
1/4 cup fresh orange juice
For the frosting
2 sticks (1 cup) unsalted butter, softened
2 1/4 cups confectioners' sugar
1/2 teaspoon salt
1/4 cup Irish cream liqueur or heavy cream
confectioners' sugar for sifting over the cake

Steps:

  • In a bowl combine well the flour, the baking powder, the salt, the cinnamon, the nutmeg, and the allspice. In another bowl with an electric mixer cream the butter with the brown sugar until the mixture is light and fluffy, beat in the eggs, 1 at a time, beating well after each addition, and beat the mixture until it is smooth. Add the carrot, the raisins, and the zest and combine the mixture well. Stir in the flour mixture alternately with the orange juice in 2 batches and stir the batter until it is combined well. Divide the batter between 2 buttered and floured 8-inch round cake pans, spreading it evenly, and bake the layers in the middle of a preheated 350°F. oven for 40 to 45 minutes or less, or until a tester comes out clean and the edges begin to pull away from the sides of the pans. Let the layers cool in the pans for 20 minutes, invert them onto racks, and let them cool completely. The cake layers may be made 1 day in advance and kept, wrapped well, at room temperature.
  • Invert one of the cake layers onto a plate, spread one third of the frosting on top, and top it with the second layer. Spread three fourths of the remaining frosting on the side of the cake decoratively and reserve the remaining frosting in a pastry bag fitted with a star tip. Put a paper doily on top of the cake, sift the confectioners' sugar over it, and remove the doily carefully. Pipe the reserved frosting decoratively around the edge of the cake.
  • Make the frosting:
  • In a bowl with an electric mixer cream the butter until it is smooth, beat in the confectioners' sugar gradually, and beat in the salt and the Irish cream. Beat the frosting until it is light and fluffy.

IRISH CURRANT AND RAISIN CAKE



Irish Currant and Raisin Cake image

Provided by Nick Malgieri

Categories     Cake     Fruit     Dessert     Bake     St. Patrick's Day     Currant     Raisin     Fall     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes one 8-inch cake, about 12 servings

Number Of Ingredients 11

2 1/4 cups unbleached all-purpose flour (spoon flour into dry-measure cups and level off) plus 1 tablespoon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter, softened
3/4 cup sugar
1 large egg, at room temperature
1/2 cup currants
1/2 cup golden raisins
3/4 cup buttermilk or milk
One 2-inch-deep 8-inch round cake pan, buttered and bottom lined with parchment or wax paper

Steps:

  • 1. Set a rack in the middle of the oven and preheat to 350°.
  • 2. Stir together the 2 1/4 cups flour, the baking powder, baking soda, and salt in a bowl.
  • 3. In the bowl of a heavy-duty mixer, beat the butter and sugar with the paddle on medium speed until soft and light, about 5 minutes. Add the egg, beating until smooth.
  • 4. Decrease the mixer speed to low and beat in half the flour mixture. Stop and scrape down the bowl and beater with a rubber spatula. Beat in the buttermilk, then the remaining flour mixture.
  • 5. Give the batter a final mix with the rubber spatula.
  • 6. Toss the currants and raisins with the remaining 1 tablespoon flour and fold them into the batter. Scrape the batter into the prepared pan and smooth the top.
  • 7. Bake for about 45-55 minutes, or until the cake is well risen and deep gold and a toothpick inserted in the center emerges clean.
  • 8. Cool in the pan on a rack for about 30 minutes, then invert the cake onto a rack and remove the pan and paper. Invert the cake onto another rack and cool completely.
  • Storage: Wrap in plastic and keep at room temperature, or double-wrap and freeze for longer storage.

CHERRY AND RAISIN LOAF



Cherry and Raisin Loaf image

A lovely fruity tea time bread! Gorgeous topped with clotted cream or just butter.

Provided by Christine

Categories     Bread     Yeast Bread Recipes

Time 2h5m

Yield 10

Number Of Ingredients 10

1 cup milk
3 tablespoons butter
1 tablespoon brown sugar
1 egg
1 teaspoon salt
1 tablespoon ground cinnamon
1 ½ teaspoons bread machine yeast
3 cups bread flour
½ cup raisins
½ cup dried cherries

Steps:

  • Place the milk, butter, brown sugar, egg, salt, cinnamon, yeast and bread flour into the pan of a bread machine in the order recommended by the manufacturer. Select the white bread cycle. About 5 minutes before the end of the mixing process, add the raisins and cherries. If your bread machine has a fruit setting, use that.

Nutrition Facts : Calories 255.6 calories, Carbohydrate 44.8 g, Cholesterol 29.7 mg, Fat 5.2 g, Fiber 2.4 g, Protein 7.3 g, SaturatedFat 2.8 g, Sodium 277.6 mg, Sugar 10.9 g

Tips:

  • Use fresh, plump cherries and raisins for the best flavor and texture.
  • If you don't have Irish whiskey, you can substitute another type of whiskey or brandy.
  • Don't overmix the batter. Overmixing can make the cake tough.
  • Bake the cake until a toothpick inserted into the center comes out clean.
  • Let the cake cool completely before frosting it.

Conclusion:

This Irish Cherry and Raisin Cake is a delicious and festive treat that is perfect for any occasion. The cake is moist and flavorful, with a rich cherry and raisin flavor. The whiskey glaze adds a touch of sweetness and complexity. This cake is sure to be a hit with your family and friends.

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