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Cover - Irish Barmbrack

Irish Barmbrack

60 mins
310 cals per serving
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Donal's Notes

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

plain flour
plain flour
baking powder
baking powder
packet of fruit mix
packet of fruit mix
cold tea
cold tea
whiskey
whiskey
light brown sugar
light brown sugar
egg
egg
mixed spice
mixed spice
ring
ring

Equipment

Measuring jug
Measuring jug
Weighing scales
Weighing scales
900g loaf tin
900g loaf tin
Mixing bowl
Mixing bowl
Wooden spoon
Wooden spoon
Cling film
Cling film
Tin foil
Tin foil
Wire rack
Wire rack

Method

1

Place the fruit mix in a bowl and pour over the whiskey and cold tea. Allow to soak up the liquid overnight.

2

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.

3

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. Stir through the fruit mix until everything is thoroughly combined.

4

Spoon the wet dough into the lined loaf tin and place the ring inside. Use a spoon to give the dough a little mix to hide the ring! Place the loaf into the oven on the middle shelf and bake for 1 hour.

5

Remove from the oven and allow to cool slightly before removing from the loaf tin and placing on a wire rack.

6

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!

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Some of our members testimonials

made this last week, taste great, lovely with a strong cup of tea, easy to make reminds me of my mum who passed away last December, she would have loved this, Thanks Donal for the receipe

Cormac McEvoy, 05/11/22

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