Irish dream cake

While they may be a tough nut to crack, they are an easy nut to turn into tempting sweet treats.

  • 1 hr cooking
  • Makes 1
  • Print


Irish dream cake
  • 170 gram butter
  • 225 gram plain flour
  • 1/2 teaspoon baking powder
  • 85 gram glacé cherries, halved
  • 85 gram walnuts, finely chopped
  • 170 gram sugar
  • 1/2 teaspoon vanilla essence
  • finely grated zest of 1 lemon
  • 1/2 teaspoon fennel seeds (optional)
  • 3 eggs
  • 2 tablespoon milk
  • 1/2 teaspoon fennel seeds, to top


Irish dream cake
  • 1
    Preheat the oven to 160°C and line an 18cm-square tin with two overlapping strips of baking paper. Soften the butter. Sift together the flour and baking powder with a pinch of salt. Add in the cherries and walnuts.
  • 2
    Cream the butter and sugar until very light and fluffy – this will take about 5 minutes using an electric beater. Beat in the vanilla essence, lemon zest and fennel seeds, if using.
  • 3
    Add the eggs one at a time, beating well after each addition.
  • 4
    Fold in the dry ingredients with the cherries and walnuts and when they are well combined, add the milk and mix gently through.
  • 5
    Scoop into the prepared tin, level the top and sprinkle with a few more fennel seeds if you wish. Bake for 1 hour, rotating the tin after 30 minutes.
  • 6
    When it is cooked the cake will be a pale golden colour on top and will spring back when you push the centre gently with your finger.
  • 7
    Place on a cooling rack and remove from the tin after 15 minutes. Allow to cool completely then store in an airtight container.

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