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My review
Irish Cherry and Raisin Cake
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Meredith
"My family requests this bread-like cake every year for Saint Patrick's Day. It's moist and delicious!"
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Ingredients
2 h servings 386 calsOriginal recipe yields 16 servings (1 9-inch tube pan)
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C). Butter and flour a fluted tube pan (such as Bundt(R)).
- Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy. Beat eggs, 1 at a time into the butter mixture.
- Sift flour, baking powder, and salt together in a bowl. Stir flour mixture into butter mixture until smooth batter forms. Fold in cherries and raisins. Pour batter into prepared fluted tube pan.
- Bake in the preheated oven until evenly browned, about 1 1/2 hours.
- Cool cake in the tube pan for 10 minutes before turning out onto a cooling rack to cool completely. Dust with confectioners' sugar.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 386 calories; 13.7 g fat; 62.7 g carbohydrates; 5.4 g protein; 100 mg cholesterol; 404 mg sodium. Full nutrition