Irish Fruit Bread

This classic Irish Barmbrack brings you a wonderfully juicy fruit cake soaked in tea and whisky, just right for cool fall days or celebrating St. Patrick's Day. The soaked dried fruits pack the loaf with rich texture while the whisky adds a gentle warmth that takes this tea bread to another level.

I first tried making Barmbrack during a wet weekend in Ireland where our B&B owner shared her family recipe. Now it's become our Halloween tradition at home, since in Ireland this fruit-filled bread typically hides small wrapped objects meant to tell something about the finder's year ahead.

What You'll Need

• Raisins: They bring natural sweetness and chewiness, go for juicy ones with no sugar crystals
• Sultanas or currants: Add different fruit notes - sultanas for sweet honey flavor and currants for a bit of tang
• Glace cherries: Add bright pops of color and juicy bits, wash them before using to get rid of extra syrup
• Strong cold tea: This is what makes everything moist and flavorful, stick with black tea for the real deal
• Irish whisky: Adds warmth and richness, brands like Jameson or Bushmills work great
• Medium egg: Helps hold everything together in your batter
• Caster or soft light brown sugar: Adds sweetness, with brown sugar giving nice caramel hints
• Self raising flour: Gives your loaf structure and helps it rise, try sifting it first
• Ground mixed spice: Brings warmth and depth, this British blend mixes cinnamon, nutmeg and allspice
• Orange marmalade: Creates a shiny top and citrus kick alongside the fruits, pick one with real peel chunks

Tasty Step-by-Step Guide

Fruit Soaking:

Dump all your dried fruits in a big bowl and pour the cold tea and whisky over them. Cover with a kitchen towel and let them sit on your counter for at least 8 hours or overnight. They'll swell up nicely and soak up all the tea and whisky goodness.

Preparation:

Get your oven hot at 180°C/160°C Fan/350°F/Gas Mark 4. Take a minute to grease your loaf tin well and line it with baking paper that sticks up a bit at the sides so you can lift it out easily later. A standard 900g/2lb tin (about 5x8 inches) works perfectly for the right height.

Mixing The Batter:

Throw in your beaten egg, sugar, flour and mixed spice with the soaked fruit mix. Stir gently but thoroughly with a wooden spoon until you can't see any dry flour. Keep mixing for about 2 minutes until you've got a wet, loose batter with fruit spread all through it. Don't overdo the mixing or your bread might end up tough.

Baking:

Spoon your mixture into the tin and flatten the top with a spatula. Stick it on the middle shelf of your hot oven and bake for 80-90 minutes. Around 60 minutes in, check if the top's getting too brown and cover it with some baking paper if needed. You'll know it's done when it bounces back from a light touch and a skewer comes out clean from the middle.

Finishing Touches:

While your Barmbrack's still warm in the tin, brush orange marmalade over the top for a pretty shine and hint of citrus. Let the cake cool completely in its tin on a wire rack before trying to take it out. This waiting time lets everything set up properly so you can slice it cleanly.

Pin it

The mixed spice blend really makes this recipe special for me. During my trip to Galway a while back, an old lady who'd been baking all her life gave me her secret mix that added a tiny bit of ground cloves with the usual cinnamon and nutmeg. When it's baking, the smell fills my house and takes me straight back to that snug Irish kitchen with rain tapping on the windows.

Keeping It Fresh

Barmbrack gets better with time as all the flavors mix and deepen. After it's totally cool, wrap it tight in plastic wrap, then foil, and keep it in a sealed container at room temp. It'll stay fresh for up to a week this way, getting moister and more flavorful each day. If you want to keep it longer, you can freeze wrapped pieces for up to three months. Just let them thaw overnight before eating.

Old Irish Customs

In true Irish tradition, Barmbrack often hides little wrapped items that predict the finder's future for the coming year. People commonly include a ring (you'll get married soon), a coin (wealth coming your way), a pea (tough times ahead), a stick (arguments in your future), and a cloth scrap (bad luck or hard times). If you want to try this fun tradition, wrap each tiny item in baking paper and push them into your batter just before it goes in the oven. Just make sure to tell everyone about the hidden surprises!

Ways To Enjoy It

Most folks eat Barmbrack sliced with a bit of salted Irish butter spread on top during afternoon tea. For breakfast, try lightly toasting slices and adding a spoonful of clotted cream or cream cheese. It tastes great with strong black tea or coffee. For a fancy dessert option, warm a slice slightly and put some vanilla ice cream or custard sauce on the side. There's something magical about warm fruit bread next to cold, creamy toppings.

Pin it

Share this delightful Barmbrack with your loved ones and feel the warm Irish spirit in every bite!

Frequently Asked Questions

→ Can I switch out the dried fruits?

Of course! Try using chopped apricots, dates, or even cranberries instead of raisins, sultanas, or currants.

→ What tea works best for soaking?

Go for a strong black tea like English or Irish Breakfast. If you want to experiment, flavored teas work too!

→ Is there an alternative to whisky?

Sure! Swap out whisky for ginger wine, apple juice, or orange juice for a non-alcoholic version with great taste.

→ How do I keep it fresh?

Store your loaf in a sealed container at room temperature for up to 5 days, or freeze it if you want it to last longer.

→ Do I need the marmalade glaze?

Nope, it's totally optional! For a touch of sweetness, you could also use honey or sugar syrup instead.