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Irish Boiled Cider Cake
Introduction
This traditional Irish Boiled Cider Cake is a rustic dessert with deep amber color and a moist, flavorful crumb. Boiling apple cider with spices and dried fruits before adding them to the batter intensifies the sweetness and aroma, creating a comforting autumnal treat.
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Ingredients
For the Cake:
1 ½ cups high-quality, unfiltered apple cider
1 cup raisins or sultanas
½ cup (1 stick) unsalted butter, cubed
¾ cup brown sugar
2 ½ cups all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
1 teaspoon baking soda
½ teaspoon salt
2 large eggs, room temperature
For the Glaze (optional):
Extra boiled cider or honey
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Instructions
1. Boil the Mixture: In a medium saucepan, combine apple cider, butter, brown sugar, and raisins. Bring to a gentle boil, then simmer 5–10 minutes until butter is melted and raisins are plump.
2. Cool: Remove from heat and allow the mixture to cool to room temperature to prevent scrambling the eggs.
3. Mix Dry Ingredients: Sift together flour, baking soda, cinnamon, ginger, cloves, and salt in a large bowl.
4. Combine: Whisk eggs into the cooled cider mixture. Gradually fold wet mixture into dry ingredients until just combined.
5. Bake: Pour batter into a greased rectangular or square baking pan. Bake at 175°C (350°F) for 35–45 minutes, until a toothpick inserted comes out clean.
6. Glaze: While warm, brush the top with extra boiled cider or a simple honey glaze for a shiny finish.
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How to Make
Allow the boiled cider mixture to cool and slightly thicken before mixing with flour to prevent raisins from sinking. For a glossy top, brush the cake with warm apricot jam or a cider reduction immediately after baking.
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Variations
Applesauce Swap: Replace half of the cider with unsweetened applesauce for a denser, fudgier texture.
Nutty Addition: Add ½ cup chopped walnuts or pecans for crunchy contrast.
Whiskey Spike: Stir in 2 tablespoons of Irish whiskey after boiling for an adult version.
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Tips
Do not over-boil the cider; you want concentration, not syrup, to avoid a gummy cake.
Use room temperature eggs to prevent the butter from seizing and creating lumps.
The cake tastes even better the next day; wrap in plastic to allow flavors to develop.
Use a light-colored metal pan to prevent edges from browning too quickly.
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Conclusion
Irish Boiled Cider Cake is a simple yet deeply flavorful dessert. Its moist crumb, warm spices, and rustic charm make it perfect with tea or sharp cheddar, celebrating the essence of traditional Irish baking.