Irish Barmbrack Cake with Dried Fruit and Tea Soak
A traditional Irish sweet bread packed with plump dried fruit steeped in robust black tea, creating a moist and flavorful loaf. Often enjoyed around Halloween or St. Patrick's Day, this easy no-yeast cake is delicious served sliced and buttered.
Ingredients
Ingredients
- 1.5 cups Dried Mixed Fruit Raisins, sultanas, and currants mixed
- 1 cup Strong Black Tea Hot, preferably Irish Breakfast tea
- 2 cups All-Purpose Flour Sifted
- 0.75 cup Brown Sugar Packed, dark or light
- 1 tsp Baking Powder
- 0.5 tsp Baking Soda
- 1 tsp Cinnamon Ground
- 0.25 tsp Nutmeg Freshly grated
- 1 large Egg Beaten
- 2 tbsp Unsalted Butter Melted
Notes
Storage: Wrap the cooled cake tightly in plastic wrap or foil. It keeps well at room temperature for up to 5 days or can be frozen for up to 3 months. The flavor actually improves after a day or two as the moisture distributes. Make-Ahead: The fruit can be soaked overnight to save time on baking day. Variations: For a festive twist, you can hide a ring or coin in the batter before baking (warn your guests!).