IRISH DRIED FRUIT AND CITRUS CAKE

Le Irish cake with dried fruits and citrus fruits is a cake made from flour, yeast, butter, brown sugar, eggs, raisins, candied oranges, cinnamon, nutmeg, salt and butter.

In Ireland, it is often associated with the holiday of Halloween, born more than 3 years ago on the Emerald Isle (Ireland) then called Samhain (or Samain), celebrating on October 000 the end of the celtic year. Legend has it that during this night the borders between the real world and the afterlife opened to allow ghosts and demons to move from one world to another. The Celts had rituals to repel them, including dressing in spooky costumes and meeting together on the evening of October 31 to celebrate. Two centuries later, Irish immigrants brought this tradition to the United States.

The peculiarity of this cake was that it hid a surprise, an object baked in the dough, which determined the future of whoever found it. If it was a pea, the person would not marry that year. A ring announced a wedding in the year; a stick, an unhappy marriage. A thimble for a girl or a button for a boy meant a life of celibacy; a garment or a rag, bad luck or poverty; a sixpence silver coin, luck or wealth. Among the other added objects, a medallion, usually of the Virgin Mary, symbolized entry into the priesthood, although this tradition has not been largely continued today.

Once reserved for major days and holidays, such as Halloween, it is increasingly available year round.

Difficulty level: low
Preparation time : 30 min
Rest time : 1 hours
Cooking time : 20 min
Total time : 50 min + 1 h (rest)
Ingredients: 6 people
220 g flour
15 g de levure de boulanger
50 ml lukewarm milk
50 g butter
40 g brown sugar
1 egg
150 g raisins from Corinth and Smyrna
25 g candied orange peel
1 pincée de cannelle
1 pinch of nutmeg
2 pinches of salt
melted butter

Preparation:

  • Preheat the oven in static mode to 180 ° C.
  • Crumble the yeast into the lukewarm milk, let it dissolve and stand.
  • Place the flour, salt, cinnamon, nutmeg, butter in small pieces and brown sugar in a bowl. Mix with your fingertips until you get a sandy mixture.
  • Add the beaten egg to the yeast, then pour into the bowl and beat until a smooth dough is obtained.
  • Incorporate the raisins and candied peel into the dough.
  • Stir, cover with a clean cloth and let stand in a warm place until the dough has doubled in size.
  • Knead the dough, and place in a round mold 18 cm in diameter.
  • Bake the cake for 55 to 60 minutes.
  • Laisser refroidir.
  • Serve and enjoy!