INGREDIENTS (serves 8):
  • 2 tbsp. coriander (freshly ground);
  • 1 tbsp. cinnamon (ground);
  • 0.5 tbsp. cloves (freshly ground);
  • 0.5 tbsp. pink pepper (freshly ground);
  • 1 tbsp. nutmeg (grated on a fine grater);
  • 2 tbsp. ground ginger;
  • 2,25 cups of water;
  • 3 cups of raisin;
  • 3.8 oz. of butter;
  • 1 cup of brown sugar;
  • 0.5 cup of Irish whisky or cognac
  • 3 cups of flour;
  • 1 egg beaten;
  • 1 tbsp. baking powder;
  • 1 tbsp. salt;
  1. Combine the spices, sugar, raisins, water and the butter in the small saucepan; 
  2. Bring to a boil, reduce the heat and cook for 20 minutes; 
  3. Remove from the heat and add the whiskey. When completely cool cover and place into the refrigerator overnight;
  4. The next day put the saucepan with spices-butter mixture in a bowl with hot water to dissolve the butter; 
  5. Place a baking pan filled with water on the lower rack of the oven.  Preheat the oven to 350°F;
  6. Sift the flour with baking powder and salt to the butter-raisin mixture, stir and add the egg. Stir thoroughly;
  7. Take the 9"-10" spring form,  grease it with butter and  sprinkle with flour;  
  8. Pour into the prepared spring form and place on the center rack of the oven.
  9. Bake until the skewer inserted into the center of the cake comes out clean (about 1 hour 30 minutes).
  10. Let it cool, then unmold;
Original recipe from: The Irish Heritage Cookbook
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