Irish Raisin Cake Recipes

IRISH RAISIN CAKE

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.

BOILED RAISIN CAKE

Steps:

• In saucepan. place raisins, brown sugar, hot water, shortening, salt, cinnamon, nutmeg, and cloves.
• Bring mixture to boiling point, cover and let simmer for 6 minutes.
• Cool to lukewarm and add vanilla.
• Add soda to flour and mix.
• Combine flour and raisin mixture well.
• Bake in buttered 9X5" loaf pan in 325° oven for 1-1 1/4 hours. Cool in pan.
• This cake improves with keeping.
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• NOTE--It can be a challenge to find pastry flour. Even well-stocked supermarkets seldom carry more varieties than cake flour, all-purpose flour (9% to 12% protein), and bread flour. If you can't find pastry flour, you can mix your own by combining cake flour and all-purpose flour in a ratio somewhere between two parts cake flour to one part all-purpose and one part cake flour to one part all-purpose.

OLD-FASHIONED RAISIN CAKE

Steps:

• In a food processor, combine the orange, raisins and pecans. Cover and process until mixture is finely chopped; set aside. , In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla until well blended. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in orange mixture. , Pour into a greased and floured 10-in. flouted tube pan. Bake at 325° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small bowl, combine glaze ingredients until smooth; drizzle over warm cake.

IRISH CURRANT AND RAISIN CAKE

Steps:

• Butter a 2-inch deep 8-inch round cake pan; line bottom with parchment paper or waxed paper.
• Set oven rack in middle of oven; preheat oven to 350°.
• In a bowl, stir 2 ¼ cup flour, baking powder, baking soda, and salt together.
• In the bowl of a stand mixer, beat the butter and sugar with the paddle on medium speed until soft and light, about 5 minutes; add in egg, beating until smooth.
• Reduce 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.
• Give the batter a final mix with the spatula.
• Toss the currants and raisins with the remaining 1 tablespoon flour and fold them into the batter.
• Scrape batter into the prepared pan; smooth the top.
• Bake for about 45-55 minutes or until the cake is well risen and deep gold and a pick comes out clean.
• Cool in 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 wrap and keep at room temperature, or double-wrap and freeze for longer storage.

IRISH RAISIN CAKE

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 CURRANT AND RAISIN CAKE

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.