Irish Barmbrack Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://bakedbylisa.com/irish-barmbrack-recipe/
