Barmbrack Fruit Tea

This old-school Irish Barmbrack gives you a super moist fruit cake soaked in tea and whisky, just right for fall evenings or celebrating St. Patrick's Day. The dried fruits make it wonderfully thick while that touch of whisky brings a nice warmth that sets this tea bread apart.

I first whipped up this Barmbrack during a wet holiday in Ireland where I got the recipe from our landlady. Now it's become our family's Halloween staple, since in Ireland this fruit-packed bread normally has various small objects wrapped in paper that supposedly tell the finder's future.

What You'll Need

• Raisins: They give natural sweetness and chewiness, try to get plump ones without sugar crystals
• Sultanas or currants: They add different fruit textures, with sultanas bringing honey-like sweetness and currants adding tang
• Glace cherries: They pop with color and unique texture, wash them first to get rid of extra syrup
• Strong cold tea: This is what soaks everything, making it nice and moist, pick black tea for the real taste
• Irish whisky: It adds a gentle warmth and richness, try using Jameson or Bushmills
• Medium egg: This holds the thick batter together
• Caster or soft light brown sugar: Adds sweetness, with brown sugar giving those nice caramel hints
• Self raising flour: Gives structure and helps it rise, make sure to sift it
• Ground mixed spice: Adds warmth and layers of flavor, this British spice mix has cinnamon, nutmeg and allspice
• Orange marmalade: Makes the top shiny and adds citrus notes, go for a good one with bits of peel

Tasty Step-by-Step Guide

Getting the Fruit Ready:

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

Getting Started:

Heat your oven to 180°C/160°C Fan/350°F/Gas Mark 4. Take your time to get your loaf tin ready by greasing it well and putting in parchment paper that sticks out a bit for easy lifting. A standard 900g/2lb tin (about 5x8 inches) works perfectly for the right height.

Making the Batter:

Add your beaten egg, sugar, flour and mixed spice to your soaked fruits. Stir slowly but well with a wooden spoon until all the flour mixes in. Keep stirring for about 2 minutes until you've got a loose, wet mix with fruit spread evenly throughout. Don't mix too much or your bread will turn tough.

Into the Oven:

Pour everything into your prepared tin and smooth the top. Put 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 parchment if needed. You'll know it's done when it bounces back after a light press and a toothpick comes out clean from the center.

Last Touches:

While your Barmbrack is still warm in the tin, brush the top with orange marmalade for a nice shine and light orange flavor. Let the cake cool completely in the tin on a wire rack before trying to take it out. This cooling time helps it set up properly for clean slices.

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For me, the spice mix really makes this recipe special. When I was in Galway a few years back, an old baker shared her unique blend that had a bit of ground cloves along with the usual cinnamon and nutmeg. The smell that fills the house while it's baking always takes me back to that snug Irish kitchen with rain tapping on the windows.

Keeping It Fresh

Barmbrack actually gets better with time as all the flavors mix and blend together. After it's fully cooled, wrap it tight in plastic wrap, then foil, and keep it in a sealed container at room temperature. It'll stay good for up to a week this way, getting more moist and 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.

Classic Add-ins

In real Irish custom, Barmbrack often has several tiny wrapped items that predict the finder's future for the coming year. Common objects include a ring (you'll get married soon), a coin (wealth coming your way), a pea (tough times ahead), a stick (fights or an unhappy marriage), and a bit of cloth (bad luck or hard times). If you want to add these, wrap each tiny item in parchment and push them into the mix just before baking. Just make sure to tell your guests about the hidden surprises!

Ways to Enjoy It

Most folks eat Barmbrack sliced with some salted Irish butter spread on top for 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 serve with vanilla ice cream or custard. There's something really amazing about warm fruit bread next to cold, creamy toppings.

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

Frequently Asked Questions

→ What other fruits can I add to Barmbrack?

Feel free to swap out the raisins and currants for things like dried cranberries, apricots, or even dates to switch up the flavor.

→ Which tea works best for soaking the fruits?

Strong black tea, such as Irish or English Breakfast, is a great option. But feel free to experiment with flavored teas if you want something different.

→ Can I skip the whisky or use something non-alcoholic?

It’s totally fine to leave out the whisky. Try options like apple cider, juice, or even ginger ale for a similar bold flavor.

→ What’s the best way to keep Barmbrack fresh?

Store it in an airtight container at room temperature for up to 5 days. It also freezes well if you want to save it longer.

→ Do I have to use a marmalade glaze?

Not at all! The glaze is just a nice touch. You can skip it or replace it with honey or a simple sugar syrup.