I like moist cakes. Really, really like really, really moist cakes. Nothing more yummy than a piece of cake, with cream or custard, that if you close your eyes, you might think you are eating pudding. If you are the same as me then you love this recipe!
This cake was baked to be enjoyed for afternoon tea at one of PCH cooking classes a few years ago and it was such a treat, people contacted me later for the recipe. Yes, it is very much a “Chrissy cake” but I think it is just fine to bake and eat all year round. Maybe even with some custard or cream!
Irish Pudding Cake
Ingredients;
• 1 ½ cups (250 gms) seeded dried dates, chopped coarsely
• 1 ¼ cups (200 gms) seeded prunes, chopped coarsely
• 1 ½ cups (250 gms) seeded raisins, chopped coarsely
• 1 cup (150 gms) dried currants
• ¾ cup of sultanas
• 1 large apple (200 gms) grated coarsely
• 1 ½ cups Irish Whiskey
• 1 ¼ cups firmly packed dark brown sugar
• 185 gms butter, softened
• 3 eggs, beaten lightly
• ½ cup (50 gms) hazelnut meal
• 1 ½ cups (225 gms) plain flour
• 1 teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ½ teaspoon ground cloves
• ½ teaspoon bicarbonate soda
Preparation Time
• 25 minutes plus standing time
Cooking Time;
• 3 hours plus cooling time
Method;
1. Combine fruit and 1 cup of whiskey in large bowl, cover tightly with plastic wrap; stand at room temperature overnight
2. Preheat oven to very slow. Line deep 20cm round cake pan with two thickness of baking powder, extending paper 5cm above side of tin
3. Combine remaining whiskey and ½ cup of sugar in small saucepan. Stir over heat until sugar dissolves; bring to the boil. Remove from heat; cool syrup for 20 minutes
4. Meanwhile beat butter and remaining sugar in small bowl with electric mixer until combined ( do not overbeat). Add eggs, on at a time, beating until just combined between additions. Add butter mixture to fruit mixture; stir in hazelnut meal, sifted combined dry ingredients and ½ cup of cooled syrup
5. Spread mixture into prepared cake tin. Bake uncovered, in a very slow oven for 3 hours. Brush cake with reheated remaining syrup, cover with foil and cool cake in pan
6. Decorate the top any way you please. I like to sprinkle icing sugar and add some berries that are at hand – then I don’t feel so guilty if I add cream &/or custard.
Go on, lash out and treat yourself to something yummy special ... Happy tastings.
DC
This cake was baked to be enjoyed for afternoon tea at one of PCH cooking classes a few years ago and it was such a treat, people contacted me later for the recipe. Yes, it is very much a “Chrissy cake” but I think it is just fine to bake and eat all year round. Maybe even with some custard or cream!
Irish Pudding Cake
Ingredients;
• 1 ½ cups (250 gms) seeded dried dates, chopped coarsely
• 1 ¼ cups (200 gms) seeded prunes, chopped coarsely
• 1 ½ cups (250 gms) seeded raisins, chopped coarsely
• 1 cup (150 gms) dried currants
• ¾ cup of sultanas
• 1 large apple (200 gms) grated coarsely
• 1 ½ cups Irish Whiskey
• 1 ¼ cups firmly packed dark brown sugar
• 185 gms butter, softened
• 3 eggs, beaten lightly
• ½ cup (50 gms) hazelnut meal
• 1 ½ cups (225 gms) plain flour
• 1 teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ½ teaspoon ground cloves
• ½ teaspoon bicarbonate soda
Preparation Time
• 25 minutes plus standing time
Cooking Time;
• 3 hours plus cooling time
Method;
1. Combine fruit and 1 cup of whiskey in large bowl, cover tightly with plastic wrap; stand at room temperature overnight
2. Preheat oven to very slow. Line deep 20cm round cake pan with two thickness of baking powder, extending paper 5cm above side of tin
3. Combine remaining whiskey and ½ cup of sugar in small saucepan. Stir over heat until sugar dissolves; bring to the boil. Remove from heat; cool syrup for 20 minutes
4. Meanwhile beat butter and remaining sugar in small bowl with electric mixer until combined ( do not overbeat). Add eggs, on at a time, beating until just combined between additions. Add butter mixture to fruit mixture; stir in hazelnut meal, sifted combined dry ingredients and ½ cup of cooled syrup
5. Spread mixture into prepared cake tin. Bake uncovered, in a very slow oven for 3 hours. Brush cake with reheated remaining syrup, cover with foil and cool cake in pan
6. Decorate the top any way you please. I like to sprinkle icing sugar and add some berries that are at hand – then I don’t feel so guilty if I add cream &/or custard.
Go on, lash out and treat yourself to something yummy special ... Happy tastings.
DC
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