Irish Barmbrack Cakes For Halloween Recipes

IRISH BARMBRACK

Irish Barmbrack image

Barmbrack is a traditional Irish cake eaten on holidays. After pouring into the prepared pan, it is tradition to add objects to the barmbrack which symbolize certain things for the person who receives each in their slice. Thoroughly clean objects before adding them to the barmbrack. These objects can be pressed into the bottom of the loaf after baking instead: coin-wealth or good fortune; ring-will marry within the year; bean-poverty; pea-will not marry within the year; matchstick-unhappy marriage; thimble-single for life.

Provided by Brooke Elizabeth

Categories World Cuisine Recipes European UK and Ireland Irish

Time 5h15m

Yield 12

Number Of Ingredients 10

Ingredients

2 ½ cups chopped dried mixed fruit
1 ½ cups hot brewed tea
2 ½ cups flour
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon baking soda
1 egg
1 ½ cups sugar
¼ cup lemon marmalade
1 teaspoon grated orange zest

Steps:

Soak the dried fruit in the hot tea for 2 hours, then drain and gently squeeze out excess tea.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch Bundt pan. Stir together the flour cinnamon, nutmeg, and baking soda; set aside.
Beat the egg, sugar, marmalade, orange zest, and tea-soaked fruit until well combined. Gently fold in the flour until just combined, then pour into the prepared Bundt pan.
Bake in preheated oven for 1 hour or until the top of the cake springs back when lightly pressed. Allow to cool in the pan for 2 hours before removing. Continue to cool to room temperature on a wire rack. Press the objects of choice into the cake through the bottom before serving.

Nutrition Facts : Calories 294 calories, Carbohydrate 70.4 g, Cholesterol 15.5 mg, Fat 0.9 g, Fiber 0.9 g, Protein 4 g, SaturatedFat 0.2 g, Sodium 69.3 mg, Sugar 29.1 g

IRISH BARMBRACK CAKES FOR HALLOWEEN

Irish Barmbrack Cakes for Halloween image

We love to try recipes from other cultures and this Irish Barmbrack Cake smelled amazing while in the oven. After a little research, we learned that some versions of this are cake-like while others are more like bread. But both are filled with tons of dried fruit and spices. The texture of this recipe is tender, soft, and similar to bread. It's jam-packed with raisins that have been soaked in black tea. A traditional Irish bread that would be fun to make for Halloween with kids. We love it dusted with powdered sugar and spread with jam.

Provided by Jenn Conley @JennConley

Categories Breads

Number Of Ingredients 14

Ingredients

2 cup(s) strong, hot black tea
3 1/2 cup(s) mixed dried fruits (raisins, cranberries, dry dates, candied orange peel, etc)
1 cup(s) whole milk
2 teaspoon(s) active dry yeast
1 teaspoon(s) granulated sugar
3 cup(s) bread flour
1 teaspoon(s) salt
1/4 cup(s) brown sugar, packed
1/3 cup(s) butter
1 large egg, beaten
1/2 teaspoon(s) ground cinnamon
1/2 teaspoon(s) ground cloves
1/4 teaspoon(s) ground nutmeg
1/4 teaspoon(s) allspice, ground

Steps:

Soak dried fruits in tea overnight (or a few hours if not enough time).
Heat milk until warm. Sprinkle yeast and teaspoon granulated sugar over top and stir. Let sit in a warm place for about 15 minutes, until foamy.
Stir together the flour, salt, spices, and brown sugar in a large bowl.
Make a well in the center of the flour mixture, and add egg, yeast mixture, and butter. Mix well with a wooden spoon.
Drain fruit well, then add to the dough. This should produce a smooth dough. If it's too gooey, add more flour.
Knead dough on a floured board for about 5-10 minutes. The dough should be smooth, but just a little sticky.
Place dough in your greased cake or loaf pan, cover with a cloth, and let rise in a warm place for 45-60 minutes, until doubled.
Preheat oven to 350 degrees F. Bake barmbrack 30 minutes.
Remove bread from the pan, flip it upside down, return it to the pan, and bake 20 minutes more.
Bread is done cooking it sounds hollow when tapped on the sides. Cool on a rack before serving.
Sprinkle with powdered sugar or serve with butter and jam.

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