Traditional Irish Barmbrack (or Tea Brack) is the perfect sweet ending for your St. Patrick's Day feast!
Prep Time 10 minutesminutes
Cook Time 50 minutesminutes
Resting time: 8 hourshours
Total Time 9 hourshours
Servings 10servings
Ingredients
2cupshot brewed black tea
¾cupgolden raisins(sultanas)
¾cupdark raisins
1 ¼cupsall-purpose floursifted
1 ½teaspoonsbaking powder
½teaspoonsalt
¾teaspoonground cinnamon
¼teaspoonground cloves
⅔cupbrown sugar
1large eggbeaten
Instructions
Place the raisins (or other dried fruit) in a bowl. Pour over the hot tea. Cover the bowl and let the fruit sit until plumped (at least 8 hours, preferably overnight).
Preheat the oven to 325 F. Liberally grease or butter a 9x5 loaf pan.
Drain the raisins reserving the soaking liquid. Set both aside.
In a large mixing bowl, add the sifted flour, salt, cinnamon, cloves, brown sugar, and baking powder. Whisk well.
Add the egg, stirring with a wooden spoon until the mixture is a crumbly texture.
Add half of the reserved tea and mix well. Add more tea a little at a time until the mixture is the consistency of cake batter. (Note: you may not need all the tea.)
Add the plumped raisins to the batter and stir well.
Pour the batter into the prepared pan and bake for 50-60 minutes or until a toothpick inserted near the center comes out clean.
Remove from the oven and cool for 10 minutes. Turn the loaf out and let it cool completely on a wire rack.
Notes
Keeps well-wrapped at room temperature for about a week. Wrap well and freeze for up to 3 months.
If you notice the top of the bread getting too dark, tent the loaf lightly with foil.