Barm brack is traditionally eaten at Halloween but tastes great all year round with a thick layer of butter and a cup of tea essential!
Traditionally, a ring is baked into the cake, and there would be great excitement every year in our house every year as to who would get the slice with the ring in it. I always like to think it was Barmbrack that inspired the writers of Father Ted to come up with the episode where Mrs. Doyle bakes a jumper into a cake!
This recipe makes a really beautiful, moist loaf, packed with flavour from the mixed spice and dried fruit, which has sat overnight in cold tea and whiskey to soak up all the goodness.
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.
- 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!