Barmbrack is a traditional Irish fruitcake which is also known as Irish Tea Cake depending on the time of year that you’re eating it! This recipe makes a really moist, fruit loaf which is packed with flavour from mixed spice and dried fruit. Interestingly the fruit soaks overnight in cold tea and whiskey resulting in plump fruit pumped with flavour.
INGREDIENTS
Makes one 900g loaf
225g plain flour
2 tsps of baking powder
375g packet of fruit mix
250ml cold tea
50ml of whiskey
125g light brown sugar
1 large eggs
1/2 tsp of mixed spice
A ring to place inside
YOU’LL NEED
900g loaf tin
Large mixing
Ring
METHOD
- Place the fruit mix in a bowl and pour over the whiskey and cold tea. Allow to soak up the liquid overnight.
- Preheat the oven to 170˚C/327°/Gas Mark 3 and grease and line a 900g loaf tin. Combine the flour, baking powder, sugar and mixed spice in a mixing bowl. Make a well and break in the egg, using a wooden spoon, mix the egg with the dry ingredients. Add a little bit of the liquid the fruit mix is sitting in and mix it through. You may not need all the liquid, you are looking for a wet dough. Then stir through the fruit mix until everything is thoroughly combined.
- Add in the ring and stir through. Spoon the wet dough into the lined loaf tin and place in the oven on the middle shelf and bake for 1 hour. Remove from the oven and allow to cool slightly before removing from the loaf tin and placing on wire rack.
- Cover in cling wrap and tin foil and allow to sit for 1-2 days before cutting into it. Serve in slices spread with a little butter and good cuppa!
Source: Donal Skehan
