Irish Barmbrack (Print Version)
# Ingredients:
→ Dried Fruits
01 -
250g raisins
02 -
225g sultanas or currants
03 -
25g glace cherries, rinsed, dried, and cut into quarters
→ Liquids
04 -
300ml strong, cold tea
05 -
50ml Irish whisky or ginger wine (alternative)
→ Baking Ingredients
06 -
1 medium egg, beaten
07 -
200g caster sugar or soft light brown sugar
08 -
220g self-raising flour
09 -
1 teaspoon ground mixed spice
10 -
1 tablespoon orange marmalade (optional)
# Instructions:
01 -
Combine the raisins, sultanas or currants, glace cherries, cold tea, and whisky in a bowl. Cover and leave to soak overnight.
02 -
Preheat the oven to 180°C (160°C Fan) / 350°F / Gas Mark 4. Grease and line a 900g (2lb) loaf tin, approximately 5x8 inches.
03 -
Stir the beaten egg, sugar, self-raising flour, and mixed spice into the soaked fruit mixture until all the flour is incorporated and the mixture is smooth.
04 -
Pour the batter into the prepared tin and bake for 80-90 minutes, or until the cake springs back when lightly pressed and a skewer inserted in the middle comes out clean. Cover with baking parchment if the top becomes too dark.
05 -
Remove from the oven and leave to cool completely in the tin on a wire rack. While still warm, brush the top with marmalade if desired. Let the cake cool completely before slicing.