This traditional Irish Barmbrack is very rich and moist with a sweet and slightly spicy flavour thanks to the combination of grated ginger, ground cinnamon, nutmeg and cloves spices. This Brack can be stored in a cool and dry place; you'll find it magically tastes even better the days after it's made!
This traditional Irish Barmbrack is very rich and moist with a sweet and slightly spicy flavour thanks to the combination of grated ginger, ground cinnamon, nutmeg and cloves spices. This Brack can be stored in a cool and dry place; you'll find it magically tastes even better the days after it's made!
Yields1 Serving Prep Time15 minsCook Time55 minsTotal Time1 hr 10 mins
225 ml cold tea 3 tbsp whiskey ¾ cup raisins ¼ cup currents ¾ cup cherries 225 g self raising flour 1 tsp cinnamon ¼ tsp ground nutmeg ¼ tsp ground cloves 1 egg 115 g dark brown sugar 1 tsp grated ginger butter for greasing
11. In a large bowl place the raisins and currents. Pour over the cold tea and whiskey, mix together and allow to stand overnight at room temperature.
2. Preheat the oven to 170C (325F/Gas3) and grease a 9 inch cake tin with butter.
3. In a large bowl combine the flour and spices (cinnamon, nutmeg and cloves). In another bowl whisk together the egg.
4. Spoon in the dark brown sugar into the fruit mixture along with the 1/2 cup of cherries and then slowly add the beaten egg and grated ginger and lastly the flour and spices. Use a spoon to bring all together, the mixture should be very moist.
5. Pour the mixture into your cake tin and bake in the preheated oven for 55 minutes to one hour or until a toothpick inserted into the middle comes out clean. Tip the loaf out of the tin and leave on a wire rack to cool completely. Slice and serve with butter.
1. In a large bowl place the raisins and currents. Pour over the cold tea and whiskey, mix together and allow to stand overnight at room temperature.
2. Preheat the oven to 170C (325F/Gas3) and grease a 9 inch cake tin with butter.
3. In a large bowl combine the flour and spices (cinnamon, nutmeg and cloves). In another bowl whisk together the egg.
4. Spoon in the dark brown sugar into the fruit mixture along with the 1/2 cup of cherries and then slowly add the beaten egg and grated ginger and lastly the flour and spices. Use a spoon to bring all together, the mixture should be very moist.
5. Pour the mixture into your cake tin and bake in the preheated oven for 55 minutes to one hour or until a toothpick inserted into the middle comes out clean. Tip the loaf out of the tin and leave on a wire rack to cool completely. Slice and serve with butter.
Ingredients
Directions
1. In a large bowl place the raisins and currents. Pour over the cold tea and whiskey, mix together and allow to stand overnight at room temperature.
2. Preheat the oven to 170C (325F/Gas3) and grease a 9 inch cake tin with butter.
3. In a large bowl combine the flour and spices (cinnamon, nutmeg and cloves). In another bowl whisk together the egg.
4. Spoon in the dark brown sugar into the fruit mixture along with the 1/2 cup of cherries and then slowly add the beaten egg and grated ginger and lastly the flour and spices. Use a spoon to bring all together, the mixture should be very moist.
5. Pour the mixture into your cake tin and bake in the preheated oven for 55 minutes to one hour or until a toothpick inserted into the middle comes out clean. Tip the loaf out of the tin and leave on a wire rack to cool completely. Slice and serve with butter.