Bram Brack Soul Cakes Recipes

IRISH BARMBRACK

Steps:

• Soak the dried fruit in the hot tea for 2 hours, then drain and gently squeeze out excess tea.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch Bundt pan. Stir together the flour cinnamon, nutmeg, and baking soda; set aside.
• Beat the egg, sugar, marmalade, orange zest, and tea-soaked fruit until well combined. Gently fold in the flour until just combined, then pour into the prepared Bundt pan.
• Bake in preheated oven for 1 hour or until the top of the cake springs back when lightly pressed. Allow to cool in the pan for 2 hours before removing. Continue to cool to room temperature on a wire rack. Press the objects of choice into the cake through the bottom before serving.

BRAM BRACK SOUL CAKES

Steps:

• Sift flour, spices, and salt together, then rub in the butter. Cream the yeast with 1 teaspoon of the sugar and 1 teaspoon of the milk. Allow to froth.
• Add the rest of the sugar to the flour mixture and blend well. Add the milk and beaten egg onto the yeast mixture and combine with flour mixture.
• Beat well with a spoon or with the dough hook of an electric mixer for about 5 minutes, or until stiff but elastic.
• Fold in dried fruit and peel, cover with a cloth and let rise in a warm place until doubled.
• Divide in half and place each in a greased 7" cake tin. Cover and let rise again for 30 minutes.
• Bake in a 400 degree oven for about 1 hour, or until it tests done.
• Glaze top with 1 tablespoon sugar dissolved in 2 tablespoons boiling water and return to oven for 3 minutes.
• Cool on wire rack. Serve in slices, buttered. If stale, toast and serve buttered.