Traditional Irish Barmbrack
Experience a taste of Ireland with this **Traditional Irish Barmbrack**, a sweet, tea-infused bread brimming with plump dried fruits and warm spices like cinnamon and nutmeg. Steeped in tradition, this easy-to-make recipe features an overnight soak of dried fruits in strong black tea, creating a moist and flavorful loaf perfect for snacking or serving with a cup of tea. A touch of whiskey or orange juice adds a delightful hint of zest, while a hidden ring or coin can be included for a fun, festive nod to its Irish heritage. Baked to golden perfection and best enjoyed with a generous smear of butter, this iconic barmbrack is a must-try for holidays, St. Patrick’s Day, or any cozy afternoon. **Traditional Irish bread recipe**, **tea-soaked fruit loaf**, and **authentic Irish desserts** are just a few highlights of this delicious treat!
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Recipe Information
Ingredients
- 300 ml strong black tea
- 250 grams mixed dried fruit (sultanas, raisins, currants)
- 75 grams brown sugar
- 225 grams all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 1 large egg
- 50 ml whiskey or orange juice
- 1 ring or coin (optional, for tradition)
Instructions
Brew 300 ml of strong black tea and allow it to cool slightly.
In a large mixing bowl, combine the mixed dried fruit and brown sugar. Pour the warm tea over the mixture, stir to combine, cover the bowl and let soak overnight (or at least 4 hours).
Preheat your oven to 180°C (350°F) or 160°C (320°F) for fan oven.
Prepare a 9-inch round cake tin by greasing it and lining with parchment paper.
In another bowl, sift together the flour, baking powder, ground cinnamon, and ground nutmeg.
In the soaked fruit mixture, add the beaten egg and the whiskey or orange juice, and mix well.
Gradually fold the flour mixture into the fruit mixture, combining thoroughly until you have a thick, smooth batter.
If you wish to include a traditional ring or coin, wrap it in parchment paper and gently press it into the batter.
Pour the batter into the prepared cake tin and smooth the top with a spatula.
Bake in the preheated oven for 80 to 90 minutes, or until a skewer inserted into the center comes out clean.
Allow the barmbrack to cool in the tin for about 10 minutes, then transfer to a wire rack to cool completely.
Once cooled, slice and serve your barmbrack, optionally warmed and spread with butter.
Nutrition Facts
Calories |
2151 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.7 g | 15% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 622 mg | 27% | |
| Total Carbohydrate | 448.9 g | 163% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 221.0 g | ||
| Protein | 37.8 g | 76% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 272 mg | 21% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 2402 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
