Traditional tea-soaked fruit loaf (Print Version)
# Ingredients:
01 -
250g raisins
02 -
225g sultanas or currants
03 -
25g glace cherries, rinsed, dried and cut into quarters
04 -
300ml strong, cold tea
05 -
50ml Irish whisky (or any other alcohol of your choice)
06 -
1 medium egg, beaten
07 -
200g caster or soft light brown sugar
08 -
220g self raising flour
09 -
1 teaspoon ground mixed spice
10 -
1 tablespoon orange marmalade (optional)
# Instructions:
01 -
Soak the dried fruit in the cold tea and whisky overnight.
02 -
When you're ready to bake the Barmbrack, preheat the oven to 180C/160Fan/350F/gas mark 4. Grease and line a 900g (2lb) loaf tin. (My tin is 5x8 inches.)
03 -
Stir the egg, sugar, flour and mixed spice into the fruit mixture until all the flour has disappeared and the mixture is smooth.
04 -
Pour the mixture into the prepared tin and bake for 80-90 minutes or until the cake springs back when lightly pressed and a skewer inserted in the middle of the cake emerges clean. If the top of the barmbrack looks like it is becoming too dark, cover with a piece of baking parchment.
05 -
Remove from the oven and leave to cool completely in the tin on a wire rack. While the cake is still warm, brush with marmalade if using. Leave the cake to go completely cold before slicing.
# Notes:
01 -
Barmbrack is a traditional Irish fruit cake originally served on Halloween but now enjoyed year-round.
02 -
The dried fruit is soaked in tea overnight for a really moist, delicious cake.
03 -
Traditionally served sliced and spread with butter.
04 -
You can substitute the Irish whisky with other alcohols like ginger wine.