Irish Fruit Cake
This Irish fruit cake is a plain, buttery loaf-style bake studded with sultanas, candied citrus peel and dried cherries. The batter is built the old-fashioned way, with butter and sugar creamed for a good ten minutes and eggs beaten in one at a time, which gives a tender crumb that carries the fruit well. The long cooling, first in the pan and then under a towel, keeps the cake moist and easy to slice.
Instructions
Heat the oven to 350°F. Grease an 8-inch cake pan and line it with parchment.
Sift the flour, salt and baking powder together into a bowl and set it aside.
Cream the butter and sugar together until the mixture is well combined and fluffy. This can take 5 to 10 minutes, so be patient.
Beat in the eggs one at a time, mixing each one in fully before adding the next.
Fold the sultanas, citrus peel and cherries into the creamed mixture, then fold in the sifted dry ingredients until no streaks of flour remain.
Scrape the batter into the prepared pan. Bake on the center rack for 75 to 90 minutes, and start checking for doneness after 60 minutes.
Leave the cake in the pan until it reaches room temperature. Turn it out onto a wire rack, cover it with a clean towel, and let it sit until completely cool before slicing.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
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