Traditional Irish Barmbrack Recipes

IRISH BARMBRACK

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.

TRADITIONAL IRISH BARMBRACK

Steps:

• Place the raisins (or other dried fruit) in a bowl. Pour over the hot tea. Cover the bowl and let the fruit sit until plumped (at least 8 hours, preferably overnight).
• Preheat the oven to 325 F. Liberally grease or butter a 9x5 loaf pan.
• Drain the raisins reserving the soaking liquid. Set both aside.
• In a large mixing bowl, add the sifted flour, salt, cinnamon, cloves, brown sugar, and baking powder. Whisk well.
• Add the egg, stirring with a wooden spoon until the mixture is a crumbly texture.
• Add half of the reserved tea and mix well. Add more tea a little at a time until the mixture is the consistency of cake batter. (Note: you may not need all the tea.)
• Add the plumped raisins to the batter and stir well.
• Pour the batter into the prepared pan and bake for 50-60 minutes or until a toothpick inserted near the center comes out clean.
• Remove from the oven and cool for 10 minutes. Turn the loaf out and let it cool completely on a wire rack.