Irish Barmbrack (Brack cake)
Barmbrack is an Irish fruit loaf made by soaking raisins and sultanas in strong tea before baking them into a gently spiced cake. This version uses self-raising flour for a straightforward batter. Allow time for the fruit to soak overnight, then bake until a skewer comes out clean.
Barmbrack is an Irish fruit loaf made by soaking raisins and sultanas in strong tea before baking them into a gently spiced cake. This version uses self-raising flour for a straightforward batter. Allow time for the fruit to soak overnight, then bake until a skewer comes out clean.
Ingredients
11 ingredientsAdjust servings
Ingredients update with servings
- 300 g self-raising flour
- 1 tsp baking powder (about 5 g)
- Pinch of salt (the source lists 5 g; reduce to ¼ tsp if preferred)
- 1 tsp mixed spice (about 5 g)
- 120 g light brown sugar
- 1 large egg
- 250 g sultanas
- 250 g raisins
- 300 ml strong tea, for soaking the fruit
- About 100 ml strong tea, as needed to make the batter
- 1–2 tbsp Irish whiskey, optional
Method
8 steps- The night before baking, put the sultanas and raisins in a bowl and pour over 300 ml of strong tea. Cover and leave to soak overnight.
- Heat the oven to 160°C (320°F). Line a 9 × 4 × 3-inch loaf tin with baking parchment.
- In a large bowl, combine the self-raising flour, baking powder, salt, mixed spice and brown sugar.
- Drain the fruit, reserving any tea that has not been absorbed. Beat the egg in a separate bowl and mix in about 100 ml of strong tea. Add the optional whiskey if using.
- Pour the egg-and-tea mixture into the dry ingredients and stir to make a thick batter. Add a little reserved soaking tea only if needed to bring the batter together; do not add it all automatically.
- Fold the soaked fruit through the batter until evenly distributed. For the traditional good-luck version, omit the coin unless it is wrapped securely in baking parchment and everyone is warned before serving; leaving it out is safest.
- Spoon the batter into the lined tin and level the top. Bake for about 1 hour 15 minutes, then check with a skewer. Continue baking in 10–15-minute increments, up to about 1 hour 30 minutes, until the skewer comes out clean. Cover loosely with foil if the top is browning too quickly.
- Cool in the tin for 10–15 minutes, then lift onto a wire rack and cool completely before slicing. Serve plain or buttered.
Recipe notes
Helpful tips
- Soaking the fruit overnight makes it plump and gives the loaf its tea flavour.
- The amount of reserved tea needed varies with how much the fruit absorbs; add it gradually so the batter is thick rather than runny.
- Check the centre with a skewer and extend the bake in short increments if it is still wet.
- Cool the loaf before slicing for neater pieces.
Equipment
- loaf tin
- parchment paper
- oven
Storage
Wrap the cooled loaf and keep at room temperature for up to 4 days, or refrigerate for up to 1 week. Slices can be frozen, wrapped, for up to 3 months.
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