Reviewed: Oct. 13, 2007

So many recipes for Irish boiled cakes. I refer to use white flour rather than whole wheat. The latter tends to make it dry and certainly cut back on the sugar a little. Still a pretty good little cake - we enjoy this type of cake sliced thinly with butter.

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Reviewer:

EILISH40

Cooking Level: Intermediate

Home Town: Newry, County Down, Northern Ireland, U.K.

Living In: Halifax, Nova Scotia, Canada

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Reviewed: Aug. 9, 2004

Very easy indeed, and very good too - moist but crumbly. It is a fruit cake as we know them in Ireland and the UK; however I think it's a bit too sweet - a common failing in recipes adapted to the American taste, I find. I've made this a few times now and find it best with only half a cup of sugar, as the dried fruits add their own sweetness. You can use any dried fruits of your preference, of course - apples, apricots, dates, prunes, figs - whatever you like.

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Reviewer:

ESSEESEE

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Reviewed: Apr. 3, 2001

This must be the real thing! Served 6 of these cakes at a function at the Irish American Heritage Center in Chicago, - we had to put the crumbs out because everybody was clamoring for more!

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