Best 6 Irish Currant And Raisin Cake Recipes

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Irish currant and raisin cake is a traditional Irish sweet bread that is enjoyed by people of all ages. It is a moist and flavorful cake that is perfect for any occasion, from a simple family gathering to a festive holiday party. With its combination of dried currants, raisins, and a hint of whiskey, this cake is sure to be a hit with everyone who tries it. In this article, we will explore the history of Irish currant and raisin cake, provide a few different recipes, and offer some tips for making the perfect cake.

Here are our top 6 tried and tested recipes!

CURRANT CAKE



Currant Cake image

Home made currant cake

Provided by elaineoconnell

Time 1h

Yield Makes Cake

Number Of Ingredients 8

450g / 1lb Odlums Self Raising Flour
1 level teaspoon Baking Powder
Pinch of Salt
2 dessertspoons Sugar
50g/2oz Margarine or Butter
125g/4oz Sultanas or Raisins
1 Egg (beaten)
300ml / 1/4pt Milk

Steps:

  • Preheat oven to 200°C/400°F/Gas 6. Lightly dust a flat baking tray with flour.
  • Sieve the flour, baking powder and salt into a mixing bowl. Add the sugar and mix well.
  • Rub the margarine or butter into the dry ingredients until mixture resembles breadcrumbs. Add the sultanas or raisins and mix through.
  • Finally, add the egg and sufficient milk to make a soft dough, not too wet or sticky! Turn onto a lightly floured board and gently knead, just enough to bring the dough together.
  • Transfer to the prepared baking tray and shape into a round 1 1/2” deep. Cut a cross on top and bake for about 40 minutes until golden brown.

IRISH BREAD



Irish Bread image

My mother-in-law was born in Ireland and this is her recipe, which was only shared with the family. My husband would make 20 loaves for St. Patrick's Day to give to friends but he would never give the recipe. When asked for it, he would make the person a loaf and tell them that the recipe was a secret. Now that both he and his mother have passed, I think she would like to share it. I make 4 loaves each year for our church bake sale. They sell for $17.00 each and people come to the early mass just to get one.

Provided by Dorothy

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 1h15m

Yield 16

Number Of Ingredients 7

1 cup raisins
1 cup dried currants
4 cups all-purpose flour, or more if needed
1 cup white sugar
2 teaspoons salt
1 teaspoon baking soda
1 ¾ cups buttermilk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch cast iron skillet.
  • Pour hot water over raisins and currants in a bowl and let soak. Whisk flour, sugar, salt, and baking soda in a separate bowl until well combined; whisk in buttermilk.
  • Drain raisins and currants and pat dry with paper towels; fold into dough. Turn dough out onto a floured work surface and knead gently until it holds its shape; if dough is too sticky, knead in more flour. Form into a round and place into prepared cast iron skillet. Use a sharp knife to cut a cross into the top of the loaf.
  • Bake in the preheated oven until golden brown and a slender knife inserted into the loaf comes out clean, about 1 hour.

Nutrition Facts : Calories 225.4 calories, Carbohydrate 51.5 g, Cholesterol 1.1 mg, Fat 0.6 g, Fiber 1.8 g, Protein 4.8 g, SaturatedFat 0.2 g, Sodium 399.8 mg, Sugar 25.3 g

IRISH CURRANT AND RAISIN CAKE



Irish Currant and Raisin Cake image

Make and share this Irish Currant and Raisin Cake recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 11

2 1/4 cups unbleached all-purpose flour, plus
1 tablespoon unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter, softened
3/4 cup sugar
1 large egg, at room temperature
1/2 cup currants
1/2 cup golden raisin
3/4 cup buttermilk or 3/4 cup milk

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.

Nutrition Facts : Calories 376.7, Fat 12.8, SaturatedFat 7.7, Cholesterol 57.9, Sodium 306.3, Carbohydrate 61.3, Fiber 1.9, Sugar 31.4, Protein 6

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 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.

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

Tips:

  • Use fresh and plump currants and raisins. This will give your cake the best flavor and texture.
  • Soak the currants and raisins in hot water for 30 minutes before using. This will plump them up and make them more flavorful.
  • Cream the butter and sugar together until light and fluffy. This will help to incorporate air into the cake, making it light and airy.
  • Add the eggs one at a time, beating well after each addition. This will help to prevent the cake from curdling.
  • Fold in the dry ingredients gradually, alternating with the milk. This will help to prevent the cake from becoming too dense.
  • Do not overmix the batter. Overmixed batter can result in a tough, dense cake.
  • Bake the cake in a preheated oven. This will help to ensure that the cake rises evenly.
  • Allow the cake to cool completely before frosting. This will help to prevent the frosting from melting.

Conclusion:

Irish currant and raisin cake is a delicious and traditional cake that is perfect for any occasion. With its moist, flavorful crumb and sweet, tangy glaze, this cake is sure to be a hit. Whether you are looking for a special dessert to serve at a party or a simple treat to enjoy with your family, Irish currant and raisin cake is a great choice.

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