This Irish Christmas Cake is a festive masterpiece, rich with warm spices, plump dried fruits, and a hint of whiskey. Its moist, dense crumb and velvety marzipan layer create a luxurious texture that melts in your mouth. Perfect for holiday gatherings, it fills your kitchen with the comforting aroma of cinnamon, nutmeg, and citrus.
With just 40 minutes of prep and a 2.5-hour bake, it’s surprisingly simple to make yet feels indulgent and special. Every bite is a celebration of tradition and flavor, making it the ultimate centerpiece for your Christmas table.
What sets this cake apart is its balance of sweet, tangy, and boozy notes, all wrapped in a tender, buttery embrace. The dried fruits soak up the whiskey, adding a deep, complex flavor that pairs beautifully with the almond-rich marzipan.
Whether you’re a seasoned baker or a holiday novice, this recipe is approachable and rewarding. In just over 3 hours, you’ll have a show-stopping dessert that’s as beautiful as it is delicious. Share it with loved ones, and let the magic of Irish tradition bring warmth to your celebrations.
Ingredients for Irish Christmas Cake
- 3 cups (15 oz/426 g) raisins
- ⅓ cup (2 oz/58 g) candied peel
- 1 medium orange, zested
- 1 medium lemon, zested
- 1 cup (8 fl oz/225 ml) O’Driscolls Irish Whiskey (or apple juice/orange juice for a non-alcoholic version)
- 1 ½ cups (8 oz/225 g) glace cherries
- 2 cups (10 oz/282 g) all-purpose flour
- 1 teaspoon mixed spice
- ½ teaspoon ground nutmeg
- 1 ¼ cups (10 oz/300 g) butter, room temperature
- 1 ⅔ cups (13 oz/367 g) muscovado sugar (or dark brown sugar)
- 5 large eggs, room temperature
- ½ cup (2 ½ oz/71 g) chopped or sliced almonds
Step-by-Step Instructions
- The Night Before: In a bowl, combine the raisins, candied peel, orange zest, and lemon zest with the whiskey (or juice). Cover and let sit overnight at room temperature to allow the fruit to plump up and flavors to meld.
- Preheat the Oven: The next day, preheat your oven to 280°F (140°C). Butter and line a 10-inch baking pan with parchment paper. Set aside.
- Prepare the Cherries: Rinse the glace cherries and pat them dry with a paper towel. Quarter the cherries and lightly toss them in a small amount of flour to prevent them from sinking during baking. Set aside.
- Mix Dry Ingredients: In a large bowl, combine the flour, mixed spice, and ground nutmeg. Set aside.
- Cream Butter and Sugar: In a separate bowl, cream the butter and sugar on HIGH speed until pale and fluffy, about 5-7 minutes. Add the eggs one at a time, mixing well after each addition.
- Combine Wet and Dry Ingredients: Gently fold the dry ingredients into the butter mixture until just combined.
- Add Fruits and Nuts: Fold in the soaked fruit mixture, chopped almonds, and prepared cherries. Traditionally, make a wish while stirring!
- Bake the Cake: Pour the batter into the prepared pan and smooth the top. Bake on the middle shelf for 1 hour, then reduce the temperature to 240°F (120°C) and bake for an additional 2 – 2 ½ hours. Monitor carefully in the last 30 minutes to avoid over-baking.
- Add Whiskey: Once the cake is hot out of the oven, poke holes all over the top with a skewer and drizzle 2 tablespoons of whiskey over it.
- Store and Feed: Allow the cake to cool completely, then wrap it well in baking paper and foil. Store in a cool, dry place (up to 24°C/76°F). Every 2 weeks, “feed” the cake with a little whiskey to preserve and enhance the flavor. The cake can last up to a year!
How to Serve Your Irish Christmas Cake
This rich, boozy cake is perfect as a centerpiece for your holiday table. Serve it sliced with a dollop of brandy butter or a drizzle of whiskey cream for an extra festive touch. For a lighter option, pair it with a scoop of vanilla ice cream or a dusting of powdered sugar. Don’t forget a cup of tea or coffee to balance the sweetness!
Storage Tips for Long-Lasting Flavor
Once baked, wrap your cake tightly in baking paper and foil to keep it moist. Store it in a cool, dry place (below 24°C/76°F) for up to 3 months. To preserve it even longer, feed the cake every 2 weeks with a tablespoon of whiskey. This not only enhances the flavor but also helps the cake last up to a year!
Time-Saving Tips for Busy Bakers
If you’re short on time, skip the overnight steeping and let the fruit soak for at least 2 hours. You can also prepare the cake batter a day ahead and bake it the next morning. For an even quicker option, use pre-chopped almonds and pre-zested citrus to cut down on prep time.
Recipe Variations to Try
For a non-alcoholic version, swap the whiskey with apple juice or orange juice. You can also experiment with different dried fruits like apricots or cranberries. If nuts aren’t your thing, leave out the almonds and add extra cherries or raisins for a fruity twist.
Equipment You’ll Need
A 10-inch round baking pan is ideal for this recipe. Make sure to line it with parchment paper for easy removal. A sturdy stand mixer or hand mixer will help cream the butter and sugar efficiently. Don’t forget a skewer for poking holes and drizzling whiskey after baking!
Irish Christmas Cake Recipe
Ingredients
The Night Before
- 3 cups raisins 15 oz/426 g
- ⅓ cup candied peel 2 oz/58 g
- 1 medium orange, zested
- 1 medium lemon, zested
- 1 cup O’Driscolls Irish Whiskey (or apple juice/orange juice*) 8 fl oz/225 ml
The Next Day
- 1 ½ cups glace cherries 8 oz/225 g
- 2 cups all-purpose flour 10 oz/282 g
- 1 teaspoon mixed spice
- ½ teaspoon ground nutmeg
- 1 ¼ cups butter, room temperature 10 oz/300 g
- 1 ⅔ cups muscovado sugar (or dark brown sugar) 13 oz/367 g
- 5 large eggs, room temperature
- ½ cup chopped or sliced almonds 2 ½ oz/71 g
Instructions
- The Night Before: Steep the raisins, candied peel, orange zest and lemon zest in whiskey (or apple juice/orange juice*). Allow to sit covered overnight at room temperature. This lets the fruit plump up and all the flavors macerate.
- The Next Day: Preheat the oven to 280°F (140°C). Butter and line a 10-inches baking pan and set aside.
- Rinse the cherries off then pat with a paper towel to absorb any excess liquid. Quarter the cherries then lightly toss in flour (this will keep the cherries from sinking to the bottom of the cake while baking). Set aside.
- In a large bowl combine the flour and spices, set aside.
- Cream together the butter and sugar on HIGH speed until pale and fluffy, about 5-7 minutes. Add in the eggs one at a time then fold in the dry ingredients.
- Lastly, fold in the boozy fruit mix, chopped almonds, and cherries. At this point traditionally you make a wish while you stir. As kids my Mum always allowed us do this.
- Pour the cake batter into the prepared pan and smooth out the top. Bake on the middle shelf for 1 hour, then reduce the temperature to 240°F (120°C) and continue to bake for about 2 – 2 ½ hours (Monitor carefully in the last 30 minutes or so, your oven might be a little hotter than mine).
- When the cake is hot from the oven, poke holes all over the top with a skewer and drizzle over 2 tablespoons of whiskey. Once the cake has cooled completely, wrap it up well in baking paper and foil and store in a cool dry place (up to 24°C/76°F) for up to 3 months. Now you start to ‘feed’ your Christmas cake every 2 weeks with a little whiskey. Click ‘How to Feed a Christmas Cake’ for more info. This alcohol will help preserve the cake for months on end and also add great flavor. Christmas cakes can last unto a year.
