Barmbrack – Fruit loaf with dried fruits
Barmbrack, also known as 'Bairín Breac', is a traditional Irish bread that is sweet and studded with dried fruits such as raisins, sultanas, and sometimes candied peel. This loaf is commonly associated with Halloween in Ireland but is enjoyed year-round as a tea loaf. The bread is made by soaking the dried fruit in tea to plump them up before being mixed into the dough, which is lightly sweetened and spiced with cinnamon and nutmeg. Once baked, the bread has a dense, cake-like texture and is often buttered before being served, typically with a warm cup of tea. As a beloved Irish tradition, Barmbrack often had various objects baked into it as a sort of fortune-telling game.
Dive into the rich heritage of Ireland with our tantalizing Barmbrack recipe, a traditional fruitcake commonly enjoyed during All Hallows Eve. This cake isn't just a treat; it's steeped in culture and stories passed down through generations. Gemma Stafford, the culinary wizard behind Bigger Bolder Baking, reveals the secrets to crafting this festive delicacy. Each slice is a peek into the past, and perhaps the future, with hidden charms foretelling your fate. Follow along as we guide you through creating a piece of Irish folklore right in your kitchen.
Ingredients:
- 1 cup raisins
- 1 cup golden sultanas or raisins/currants
- 1 cup light or dark brown sugar
- Zest of 1 large orange
- Zest of 1 large lemon
- 2 cups strong black tea (4 tea bags), hot and brewed but without the bags
- 2¼ cups all-purpose flour
- 2 tsp baking powder
- 2 tsp mixed spice (or pumpkin spice as an alternative)
- 2 large eggs, beaten
- Charms wrapped in parchment paper (optional)
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Prep Time: 20 minutes (plus 8 hours for fruit soaking)
Cook Time: 90 minutes
Total Time: Over 9 hours (including soaking time)
Equipment: Large mixing bowls, spatula, a 9” or 10” greased and lined cake tin or a springform pan.
Servings: 12-15 slices
Instructions:
1. Begin by soaking the fruit: In a large bowl, combine raisins, golden sultanas, brown sugar, orange zest, and lemon zest.
2. Pour the brewed black tea over the fruit mixture and stir well to ensure even distribution and aid the dissolution of sugar while rehydrating the dried fruit.
3. Cover the bowl with cling wrap and leave it at room temperature overnight, for a minimum of 8 hours, to let the flavors meld beautifully.
4. Preheat your oven to 325° F (170° C) when ready to bake.
5. Mix your dry ingredients in a new bowl: sift in the flour, add baking powder, and mixed spice. Whisk to combine thoroughly.
6. Fold in the beaten eggs and half of the soaked fruit mixture using a spatula until partially combined, then incorporate the remainder of the fruit.
7. If using charms, wrap them in parchment paper and place them randomly in the batter.
8. Pour the batter into your prepared cake tin and smooth the top.
9. Place the cake into the preheated oven and bake for approximately 90 minutes, or until a skewer inserted into the thickest part of the cake comes out clean.
10. Once baked, remove from the oven and allow it to cool before slicing. Serve as is or with a slather of butter.
Tips:
- The hot tea is crucial, as it not only infuses the cake with flavor but also ensures that the fruit is plump and juicy.
- Mixed spice is not the same as allspice. If you don't have access to mixed spice, pumpkin spice is a close substitute.
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This recipe is lovingly created by Gemma Stafford of Bigger Bolder Baking. To explore more of Gemma's recipes and baking wisdom, visit her YouTube channel at https://www.youtube.com/@biggerbolderbaking
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