Boiled Irish Cake with Raisins and Cinnamon Recipe

Name: Boiled Irish Cake with Raisins and Cinnamon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup raisins, seedless; 1/2 cup golden raisins seedless; 1/2 cup currants dried; 3/4 cup brown sugar packed; 1/2 cup butter, unsalted; 1 cup water; 1/4 cup sherry wine dry; 1 cup whole wheat flour; 1 cup flour, all-purpose; 1 1/2 teaspoons baking powder; ⅛ teaspoon salt; 1 teaspoon cinnamon ground

Servings: persons

1/2 cup raisins, seedless
1/2 cup golden raisins seedless
1/2 cup currants dried
3/4 cup brown sugar packed
1/2 cup butter, unsalted
1 cup water
1/4 cup sherry wine dry
1 cup whole wheat flour
1 cup flour, all-purpose
1 1/2 teaspoons baking powder
⅛ teaspoon salt
1 teaspoon cinnamon ground

1
In a medium saucepan, mix together the raisins, golden raisins, currants, brown sugar, butter and water.
2
Cook over medium heat, stirring often, until boiling.
3
Boil for about 20 minutes, remove from heat and set aside to let cool.
4
Preheat oven to 350F (180C) F (175 degrees).
5
Grease an 8x4 inch loaf pan with butter or spray with cooking spray.
6
In the same medium bowl, sift together the whole wheat flour, all purpose flour, baking powder, salt and cinnamon.
7
Pour in the boiled ingredients along with the cooking sherry, stir until just incorporated and moist.
8
Transfer the batter into the prepared pan with a rubber spatular.
9
Bake for about 45 minutes.
10
Reduce the oven temperature to 325F (160C) (165 degrees C) and bake for another 15 to 20 minutes, or until a toothpick or wooden stick inserted comes out clean.
11
Remove from the oven and let cool in the pan on a wire rack completely.
12
Slice and serve.

576

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup raisins, seedless, 1/2 cup golden raisins seedless, 1/2 cup currants dried, 3/4 cup brown sugar packed, and more.

Yes, Boiled Irish Cake with Raisins and Cinnamon falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Boiled Irish Cake with Raisins and Cinnamon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions