Irish Barmbrack Recipe

Introduction

Irish Barmbrack is a traditional fruit cake soaked in tea and whisky, offering a moist texture and rich, comforting flavors. It’s a perfect treat for festive occasions or a cozy afternoon snack.

Ingredients

• 250g raisins
• 225g sultanas or currants
• 25g glace cherries, rinsed, dried, and cut into quarters
• 300ml strong, cold tea
• 50ml Irish whisky (or any other alcohol of your choice)
• 1 medium egg, beaten
• 200g caster or soft light brown sugar
• 220g self-raising flour
• 1 teaspoon ground mixed spice
• 1 tablespoon orange marmalade (optional)

Instructions

1. Step 1: Soak the raisins, sultanas or currants, and glace cherries in the cold tea and whisky overnight to plump the fruit and infuse flavor.
2. Step 2: Preheat your oven to 180°C (160°C fan)/350°F/gas mark 4. Grease and line a 900g (2lb) loaf tin, approximately 5×8 inches in size.
3. Step 3: In a large bowl, stir the beaten egg, sugar, self-raising flour, and ground mixed spice into the soaked fruit mixture until you no longer see any flour and the batter is smooth.
4. Step 4: Pour the batter into the prepared tin and bake for 80 to 90 minutes. The cake is done when it springs back lightly to the touch and a skewer inserted into the center comes out clean. If the top darkens too quickly, cover it loosely with baking parchment to prevent burning.
5. Step 5: Remove the cake from the oven and allow it to cool completely in the tin on a wire rack. While still warm, brush the top with orange marmalade if using to add a glossy finish and extra flavor.
6. Step 6: Let the cake cool completely before slicing and serving.

Tips & Variations

• For a non-alcoholic version, replace whisky with extra strong brewed tea or apple juice.
• Try adding a handful of chopped nuts such as walnuts or pecans for added texture.
• Allowing the soaked fruit to rest overnight really enhances the depth of flavor in the cake.

Storage

Store the cooled barmbrack in an airtight container at room temperature for up to 5 days. It also freezes well; wrap it tightly in cling film and foil before freezing for up to 3 months. To reheat, thaw completely and warm slices gently in the oven or microwave.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other dried fruits besides raisins and sultanas?

Yes, you can experiment with dried cranberries, chopped dates, or dried apricots. Just be sure to soak them as you would the other fruits to keep the cake moist.

What is the significance of the orange marmalade glaze?

Brushing orange marmalade on the warm cake adds a lovely shine and a subtle citrus flavor that complements the spices and fruit sweetness.

Irish Barmbrack Recipe

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Traditional Irish Barmbrack is a moist, lightly spiced fruit loaf soaked overnight in tea and whisky, then baked to a tender, flavorful cake perfect for enjoying with butter or as a festive treat during Halloween and throughout the year.

• Author: Lisa
• Prep Time: 10 minutes plus overnight soaking
• Cook Time: 80-90 minutes
• Total Time: overnight soaking plus 1 hour 40 minutes
• Yield: 1 loaf (approximately 10-12 slices) 1x
• Category: Baking
• Method: Baking
• Cuisine: Irish

Ingredients

Scale 1x2x3x

Dried Fruit and Soaking Liquids

• 250g raisins
• 225g sultanas or currants
• 25g glace cherries, rinsed, dried and cut into quarters
• 300ml strong, cold tea
• 50ml Irish whisky (or any other alcohol of your choice)

Batter

• 1 medium egg, beaten
• 200g caster or soft light brown sugar
• 220g self-raising flour
• 1 teaspoon ground mixed spice
• 1 tablespoon orange marmalade (optional, for glazing)

Instructions

1. Soak the Fruit: Combine the raisins, sultanas or currants, and glace cherries with the cold tea and whisky. Leave this mixture to soak overnight so the dried fruits plump and absorb the flavors.
2. Preheat and Prepare Tin: Preheat your oven to 180°C (160°C fan, 350°F, gas mark 4). Grease and line a 900g (2lb) loaf tin, approximately 5×8 inches in size, with baking parchment to prevent sticking.
3. Make the Batter: Stir the beaten egg, sugar, self-raising flour, and mixed spice into the soaked fruit mixture. Mix thoroughly until the flour is fully incorporated and the batter is smooth.
4. Bake the Barmbrack: Pour the batter into the prepared loaf tin and bake for 80-90 minutes. The cake is done when it springs back lightly to the touch and a skewer inserted into the center comes out clean. If the top is browning too quickly, cover loosely with baking parchment to prevent burning.
5. Cool and Glaze: Remove the cake from the oven and allow it to cool completely in the tin on a wire rack. While still warm, brush the top with orange marmalade if using for a shiny glaze and extra flavor. Let the cake cool fully before slicing and serving.

Notes

• Soaking the dried fruit overnight enhances flavor and texture by allowing the fruit to plump and absorb the whisky and tea.
• If you prefer a non-alcoholic version, substitute whisky with additional tea or fruit juice.
• Covering the cake with baking parchment partway through baking prevents over-browning on top.
• Self-raising flour contains leavening agents; do not substitute with plain flour unless adding baking powder separately.
• The orange marmalade glaze is optional but adds a lovely shine and citrusy note to the finished loaf.

Keywords: Irish Barmbrack, fruit loaf, traditional Irish cake, Halloween bread, spiced fruit cake, teatime cake