Barmbrack
Submitted by pennyhall
A traditional Irish fruit bread, Barmbrack is packed with dried fruits soaked in tea, offering a sweet, spiced flavor. Perfect for slicing, buttering, and enjoying with a cup of tea.
YIELD
10 servingsPREP
15 minCOOK
90 minREADY
1 daysChef Tips
- Tea Choice: Use a robust black tea like Assam or Irish Breakfast for deep flavor. Avoid herbal or flavored teas.
- Fruit Soaking: Ensure fruit is fully submerged in tea to prevent drying out. Stir occasionally during soaking.
- Avoid Overmixing: Mix batter just until combined to keep the bread tender.
- Checking Doneness: Ovens vary; check for doneness at 1 hour 15 minutes to avoid overbaking.
- Traditional Touch: Wrap a small ring or coin in parchment and hide in the batter before baking for a fun Irish tradition (warn guests to avoid choking).
Optional Variations
- Spiced Barmbrack: Add ½ teaspoon cinnamon and ¼ teaspoon nutmeg for warmth.
- Nutty Addition: Fold in ½ cup chopped walnuts or pecans for texture.
- Whiskey Kick: Replace ¼ cup tea with Irish whiskey in the soaking mixture for a boozy twist.
- Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free baking blend, but check for doneness earlier.
Ingredients
Directions
- Soak the Fruit: In a large bowl, combine brewed tea, chopped dates, mixed peel, raisins, and brown sugar. Stir well, cover, and let soak overnight at room temperature to soften fruit and meld flavors.
- Preheat Oven: The next day, preheat oven to 300°F (150°C). Grease a 9×5-inch loaf pan and line with parchment paper for easy removal.
- Mix Wet Ingredients: Stir the beaten egg into the soaked fruit mixture until evenly combined.
- Combine Dry Ingredients: In a separate bowl, sift together flour, baking powder, baking soda, salt, and mixed spice (if using).
- Form Batter: Gradually add dry ingredients to the fruit mixture, stirring gently until just combined. The batter will be thick and sticky.
- Bake: Pour batter into the prepared loaf pan, smoothing the top. Bake for 1 hour 30 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, cover loosely with foil after 1 hour.
- Cool: Remove from oven and let cool in the pan for 10 minutes. Transfer to a wire rack to cool completely.
- Serve: Slice thinly, spread with butter, and serve with tea. Store in an airtight container for up to 5 days or freeze for up to 1 month.
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