IRISH CURRANT AND RAISIN CAKE
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
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
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
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
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.
CARROT RAISIN CAKE WITH IRISH CREAM FROSTING
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.
WELSH CAKES
We attended a county fair in Wales and the ladies of the local church were baking and selling these. We asked for the recipe and they graciously shared it with us. This has been converted to US standard. They are delicious and not as sweet as some of our style cookies. Dried currants can be used in place of the raisins.
Provided by Flo Buehler
Categories World Cuisine Recipes European UK and Ireland Welsh
Yield 24
Number Of Ingredients 9
Steps:
- Sift flour, baking powder and salt into bowl. Put in butter and lard and mix until resembles fine breadcrumbs. Stir in sugar and currants or raisins. Beat the eggs lightly and add to flour mixture with just enough milk to make a firm dough similar to shortcrust pastry.
- Chill dough 1 to 2 hours.
- Roll the dough to 1/4 inch on floured surface and cut with 3 inch rounds. Bake the cakes on a greased griddle or frying pan (I use my electric skillet with just a little non-stick spray) over low heat until golden brown. Cool and sprinkle with sugar. These also freeze well.
Nutrition Facts : Calories 234.5 calories, Carbohydrate 39.8 g, Cholesterol 42.1 mg, Fat 7.3 g, Fiber 1.1 g, Protein 3.8 g, SaturatedFat 3.4 g, Sodium 165.8 mg, Sugar 21 g
IRISH RAISIN CAKE
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
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
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5/5 (8)Total Time 1 hr 50 minsCategory DessertCalories 338 per serving
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- Place the currants and raisins in a bowl and pour over the cold tea (or water). Let soak for at least 4 hours or overnight. Drain and reserve the liquid for later.
- Stir the yeast and teaspoon of sugar in the lukewarm milk. Let it sit for 10 minutes until nice and frothy.
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- Preheat the oven to 350 degrees F. Bake the barmbrack on the middle rack for 50-60 minutes (less if making two smaller loaves) or until a skewer inserted into the middle of the loaf comes out clean. Remove from oven and while hot brush the loaf with the reserved currant/raisins juice for more flavor, moistness and a nice sheen and let cool.
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