Irish Tea Barmbrack Recipes
IRISH BARMBRACK TEA CAKE
Steps:
- Throw the raisins in a bowl and pour the tea over. Place the bowl in the fridge and let the raisins soak overnight.
Nutrition Facts : Calories 183 kcal, Carbohydrate 43 g, Protein 3 g, Cholesterol 13 mg, Sodium 16 mg, Fiber 1 g, Sugar 13 g, ServingSize 1 serving
IRISH BARMBRACK
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
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
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 Irish Recipes
Time 5h15m
Yield 12
Number Of Ingredients 10
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
BARMBRACK (IRISH SWEET BREAD)
This traditional Irish sweet bread is known as barmbrack, or bairin breac in Gaelic, or speckled loaf, since it is run through with raisins. This is a perfect bread for breakfast or tea, spread with good butter, toasted or not. The recipe has been adapted slightly from one by the well-known Irish cookbook author Rachel Allen; her original calls for chopped candied peel instead of citrus zest, and fast-rising yeast instead of dry active yeast.
Provided by David Tanis
Categories breads, side dish
Time 2h
Yield 1 loaf
Number Of Ingredients 15
Steps:
- In a small bowl, whisk the yeast and milk together. Leave it to bubble slowly in a warm spot 10 minutes, then whisk in the beaten egg.
- In a large mixing bowl or the bowl of a stand mixer, put the flour, cinnamon, clove, mace, salt, butter and sugar. Mix well, incorporating butter with fingertips (or paddle, if using mixer) until absorbed.
- Pour the yeast-milk-egg mixture into the flour mixture and stir with a wooden spoon (or dough hook, with mixer).
- When the dough begins to come together, add the raisins, currants, lemon zest and orange zest, then mix to combine. It will be somewhat sticky dough. Dust lightly with flour, turn out onto a floured surface and knead for a few minutes until the dough feels smooth. Pat dough into a rectangle.
- Butter a loaf pan and lay in the dough, pushing down so dough covers bottom of pan. Stretch plastic wrap loosely over pan and put in a warm place, covered with a kitchen towel, for about an hour, until doubled in size. Uncover.
- Heat oven to 350 degrees and center a rack in the oven. Bake loaf on the centered rack for 45 minutes, until well browned. Carefully tip the loaf out of the pan onto a cooling rack. To tell whether it's done, thump the bottom of the loaf with your fingertips; it should sound hollow. Let cool to room temperature before slicing, if possible.
Nutrition Facts : @context http, Calories 207, UnsaturatedFat 2 grams, Carbohydrate 39 grams, Fat 6 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 201 milligrams, Sugar 33 grams, TransFat 0 grams
IRISH BARM BRACK (FRUIT LOAF)
This is often call Tea Brack because of the soaking of the raisins and currents in tea. The original Brack had only Barm ( a mixture of hops, malt), milk and flour and was made for New Years festivities where pieces of baked loaf would be thrown at the back of the house door to ward off poverty in the coming year. It is between a loaf and a bread in texture. The preparation time does not include the soaking overnight of the raisins & currents
Provided by Bergy
Categories Breads
Time 1h45m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- Soak the raisins and currents in the cold tea overnight.
- Heat oven to 350F and line a 1 lb loaf pan with greased parchment paper.
- Add all the remaining ingredient to the raisins, currents and cold tea.
- Stir well and pour into the prepared loaf pan.
- Bake for apprx 1 1/2 hours or until cooked through.
- Keeps well in a covered tin.
- Serve buttered.
Nutrition Facts : Calories 2428.9, Fat 8, SaturatedFat 2.1, Cholesterol 186, Sodium 3336.4, Carbohydrate 568.9, Fiber 18.4, Sugar 351.2, Protein 39.4
BARM BRACK (IRISH WHISKEY TEA LOAF)
Traditional Irish tea bread served around Halloween once used to foretell marriage by baking a ring in the loaf and waiting for someone to get it. Whoever gets it is supposed to be the next to marry. I only make it once a year around Halloween and I have family members that ask for a second mini loaf to freeze for later in the year. Never gave the recipe out until now. I like it with coffee or tea in the morning very sweet and heavy.
Provided by ChanaHolt
Categories Breads
Time P1DT2h
Yield 3-5 Loafs
Number Of Ingredients 8
Steps:
- First soak the raisins and sugar in the tea (or tea and whiskey) overnight.
- Preheat the oven to 300 degrees F (150 degrees C).
- Add Flour, baking powder, and eggs to the tea mixture.
- Spoon the dough into a greased loaf pans. You should be able to fill 3 loaf pans, 8x4 inches (20x10 cm). (I prefer to make them in ready to give away little loaf pans which makes about five per batch).
- Place loaf pans in the oven and bake for 1 hour and 45minutes.
- Leave Bram Brack to cool in the pans for 10 minutes, then turn out onto a cooling rack and glaze the top with the melted honey. ( If you go with the small give away kind let cool then leave in tin drizzle honey on the top and cover with a little room on top and then give them away when ready.).
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