IRISH TEA CAKE RECIPES

IRISH TEA CAKE (BARMBRACK) | ALLRECIPES

Irish Tea Cake (Barmbrack) | Allrecipes image

Barmbrack comes in tons of varieties, from light and yeasted to super-dense and fruitcake-like, which is what I attempted here. It's traditionally a Halloween treat, and my experience was, unfortunately, equal parts trick and treat. This recipe improves on the original video version, which my Irish friends on YouTube said needed baking soda, more tea, and much less whole grain flour. Of course, top with butter and enjoy alongside a cup of hot tea.

Provided by Chef John

Categories World Cuisine European UK and Ireland Irish

Total Time 3 hours 5 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 1 9x5-inch loaf

Number Of Ingredients 23

Ingredients

2 Irish breakfast tea bags
2 cups boiling water
¼ cup dried currants
½ cup dried cherries
½ cup golden raisins
1?¾ cups all-purpose flour
¼ cup spelt flour
1 teaspoon kosher salt
1?½ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
? teaspoon ground cloves
¼ cup light brown sugar
1 large egg
¼ cup milk
1 tablespoon lemon zest
1 tablespoon grated orange zest
1 tablespoon Irish whiskey
¼ teaspoon vanilla extract
6 tablespoons butter, melted
2 teaspoons honey, or to taste

Steps:

Place tea bags in a heatproof measuring cup. Pour in boiling water and let steep for 5 minutes. Remove tea bags and let cool until barely warm.
Combine currants, cherries, and raisins in a bowl. Pour warm tea over the fruit. Let sit for 2 hours. Drain fruit, reserving 2 to 4 tablespoons of the tea.
Preheat the oven to 325 degrees F (165 degrees C). Thoroughly butter a 9x5-inch loaf pan and line with buttered parchment paper.
Whisk flour, salt, baking powder, baking soda, cinnamon, nutmeg, ginger, and cloves together in a large bowl. Make a well in the center. Add brown sugar, egg, milk, reserved tea, lemon and orange zest, whiskey, vanilla, and butter. Mix until flour is mostly incorporated. Stir in fruit until just combined.
Spread batter into the prepared loaf pan. Tap pan against the counter.
Bake in the preheated oven until a toothpick inserted into the cake comes out clean, about 45 minutes. Drizzle honey over the top. Let cool in the pan before slicing.

Nutrition Facts : Calories 315.5 calories, CarbohydrateContent 51.2 g, CholesterolContent 46.8 mg, FatContent 9.9 g, FiberContent 2.7 g, ProteinContent 5.6 g, SaturatedFatContent 5.9 g, SodiumContent 569.5 mg, SugarContent 22.3 g

IRISH TEA CAKES RECIPE - FOOD.COM

Irish Tea Cakes Recipe - Food.com image

You won't believe how simple it is to make these delicious fruit cakes! Just remember to soak the fruit the night before, ready for a couple of minutes mixing in the morning. This recipe makes two cakes - don't halve the recipe, believe me, you'll want to eat both. If not, eat one and freeze one for later. This recipe is adapted from Irish food writer, Delia Smith's, Irish Tea Bread. (Preparation time does not include soaking fruits overnight.)

Total Time 1 hours 25 minutes

Prep Time 10 minutes

Cook Time 1 hours 15 minutes

Yield 2 cakes

Number Of Ingredients 11

Ingredients

225 g raisins
110 g currants
350 g sultanas
110 g mixed peel (candied peel)
225 g demerara sugar (or raw sugar)
1 tea bag (your favourite variety)
110 g walnuts, roughly chopped
275 ml boiling water
1 large egg, at room temperature
2 tablespoons milk
450 g self-raising flour

Steps:

The day before you intend to cook this recipe, place all the fruit and the mixed peel into a large mixing bowl.
In a medium bowl or large heat proof jug, measure out 275ml of boiling water.
Jiggle the tea bag around in the water until you have a nice, strong brew.
Add the sugar to the hot tea and stir until sugar is dissolved.
Pour tea/sugar mixture over the fruit.
Cover and leave overnight.
The next day, set the oven to 170C/325°F.
Grease two 450g/1lb loaf tins and line the base and sides with baking paper- also known as baking parchment or silicone paper.
Add the chopped walnuts to the fruit mixture.
Break the egg into a small dish, add the milk, and beat lightly.
Add the egg mixture to the fruit mixture.
Sieve the flour into the fruit mixture then mix well, using a wooden spoon- the mixture may seem dry at first, but keep mixing and it will come together.
Using a large serving spoon, divide the mixture evenly between the lined loaf tins, then smooth the tops with the back of a spoon.
Place on the centre shelf of the oven and bake for 1 1/4- 1 1/2 hours until a skewer, pushed through the centre of the cake, comes out clean.
Be careful not to overcook- test after 1 1/4 hours.
Remove cakes from oven and turn out immediately to cool on a wire rack.
Serve warm or at room temperature, sliced and buttered.

Nutrition Facts : Calories 2877.3, FatContent 42.9, SaturatedFatContent 5.2, CholesterolContent 107.9, SodiumContent 2949.9, CarbohydrateContent 614.8, FiberContent 27.4, SugarContent 365, ProteinContent 48.1

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