Irish Tea Barmbrack Recipes
IRISH BARM BRACK (FRUIT LOAF)
This is often call Tea Brack because of the soaking of the raisins and currents in tea. The original Brack had only Barm ( a mixture of hops, malt), milk and flour and was made for New Years festivities where pieces of baked loaf would be thrown at the back of the house door to ward off poverty in the coming year. It is between a loaf and a bread in texture. The preparation time does not include the soaking overnight of the raisins & currents
Provided by Bergy
Categories Breads
Time 1h45m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- Soak the raisins and currents in the cold tea overnight.
- Heat oven to 350F and line a 1 lb loaf pan with greased parchment paper.
- Add all the remaining ingredient to the raisins, currents and cold tea.
- Stir well and pour into the prepared loaf pan.
- Bake for apprx 1 1/2 hours or until cooked through.
- Keeps well in a covered tin.
- Serve buttered.
Nutrition Facts : Calories 2428.9, Fat 8, SaturatedFat 2.1, Cholesterol 186, Sodium 3336.4, Carbohydrate 568.9, Fiber 18.4, Sugar 351.2, Protein 39.4
IRISH BARMBRACK TEA CAKE
Steps:
- Throw the raisins in a bowl and pour the tea over. Place the bowl in the fridge and let the raisins soak overnight.
Nutrition Facts : Calories 183 kcal, Carbohydrate 43 g, Protein 3 g, Cholesterol 13 mg, Sodium 16 mg, Fiber 1 g, Sugar 13 g, ServingSize 1 serving
BARM BRACK (IRISH WHISKEY TEA LOAF)
Traditional Irish tea bread served around Halloween once used to foretell marriage by baking a ring in the loaf and waiting for someone to get it. Whoever gets it is supposed to be the next to marry. I only make it once a year around Halloween and I have family members that ask for a second mini loaf to freeze for later in the year. Never gave the recipe out until now. I like it with coffee or tea in the morning very sweet and heavy.
Provided by ChanaHolt
Categories Breads
Time P1DT2h
Yield 3-5 Loafs
Number Of Ingredients 8
Steps:
- First soak the raisins and sugar in the tea (or tea and whiskey) overnight.
- Preheat the oven to 300 degrees F (150 degrees C).
- Add Flour, baking powder, and eggs to the tea mixture.
- Spoon the dough into a greased loaf pans. You should be able to fill 3 loaf pans, 8x4 inches (20x10 cm). (I prefer to make them in ready to give away little loaf pans which makes about five per batch).
- Place loaf pans in the oven and bake for 1 hour and 45minutes.
- Leave Bram Brack to cool in the pans for 10 minutes, then turn out onto a cooling rack and glaze the top with the melted honey. ( If you go with the small give away kind let cool then leave in tin drizzle honey on the top and cover with a little room on top and then give them away when ready.).
IRISH TEA BARMBRACK
This is an easy dark fruit cake or tea brack, which involves soaking dried fruit in strong black tea overnight. Barmbrack was traditionally served on Halloween in Ireland. Items, such as a ring to signify a wedding in the near future, would be wrapped up in paper and baked in the cake for one lucky person to find in their slice! There's no butter required for the recipe itself, but it's worth buttering every slice of this. Stored in an airtight tin, this cake will keep for 10 days.
Provided by Ita
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 9h45m
Yield 10
Number Of Ingredients 9
Steps:
- Mix raisins, golden raisins, mixed fruit peel, and molasses with black tea in a bowl; cover and let soak, 8 hours to overnight.
- Preheat oven to 350 degrees F (175 degrees C). Grease and line a loaf pan with parchment paper.
- Stir flour, turbinado sugar, egg, and pumpkin pie spice into raisin mixture until well mixed; pour into the prepared loaf pan.
- Bake in the preheated oven until barmbrack is firm to the touch, about 1 1/2 hours. Transfer to a wire rack to cool.
Nutrition Facts : Calories 298.9 calories, Carbohydrate 72.3 g, Cholesterol 18.6 mg, Fat 0.9 g, Fiber 2.3 g, Protein 4.1 g, SaturatedFat 0.2 g, Sodium 298.1 mg, Sugar 42.8 g
IRISH BARMBRACK
Barmbrack is a traditional Irish cake eaten on holidays. After pouring into the prepared pan, it is tradition to add objects to the barmbrack which symbolize certain things for the person who receives each in their slice. Thoroughly clean objects before adding them to the barmbrack. These objects can be pressed into the bottom of the loaf after baking instead: coin-wealth or good fortune; ring-will marry within the year; bean-poverty; pea-will not marry within the year; matchstick-unhappy marriage; thimble-single for life.
Provided by Brooke Elizabeth
Categories World Cuisine Recipes European UK and Ireland Irish
Time 5h15m
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 294 calories, Carbohydrate 70.4 g, Cholesterol 15.5 mg, Fat 0.9 g, Fiber 0.9 g, Protein 4 g, SaturatedFat 0.2 g, Sodium 69.3 mg, Sugar 29.1 g
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- Pour the hot tea over and stir to combine. Cover with cling wrap and allow to stand overnight at room temperature.
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- This step allows the raisins to soak up all the tea making them plump and juicy. This is an essential step for this recipe. Steep the tea for 5 minutes (or according to package directions). While the tea is steeping, add both kinds of raisins to a medium mixing bowl, along with the zest of the lemon and orange. Once the tea has steeped, remove the tea bags and add the still hot tea to the bowl. Toss everything together. Once the tea has cooled stir in the whiskey (if using). Cover the bowl and allow it to sit at room temperature for at least 8 hours (or overnight).
- When you are ready to bake the bread, brew some more strong breakfast tea. Allow it to cool completely (I sometimes pop mine in the freezer to help seep things along). Preheat the oven to 325 degrees Fahrenheit. Grease a 9 inch bread pan, and line the bottom of it with parchment paper. Note: if things tend to stick easily in your bread pan then I suggest using extra parchment paper to allow for overhang, to create “handles” to easily lift out the bread once it’s baked.
- In a large mixing bowl combine the flour, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Create a well in the dry ingredients.
- Add the brown sugar, whisked egg, and vanilla. Add half of the soaked fruit, along with any of it’s liquid to the dry ingredients. Give it a mix and then add the remaining fruit and liquid. Now stir in the tablespoon of whiskey (if using) along with 1/4 cup of the fresh strongly brewed tea that is now cooled. NOTE: The batter should be thick, and very wet. It should be pourable, but not runny. Depending on how much of the tea the raisins initially soak up depends on how much of the freshly brewed tea you will need to add. Start with 1/4 cup and gradually add 1 tablespoon of tea until the consistency is just right. Keep in mind that if the batter is too runny the loaf will take up to 90 minutes to bake, and it still may have a slightly under baked center.
THE PERFECT TRADITIONAL IRISH BARMBRACK
From irishtimes.com
Servings 8
Total Time 1 hr
Estimated Reading Time 1 min
- Place the fruit mix in a bowl and pour over the whiskey and cold tea. Allow to soak up the liquid overnight.
- Preheat the oven to 170C/340°/Gas Mark 3, and grease and line a 900g loaf tin. Combine the flour, baking powder, sugar and mixed spice in a mixing bowl. Make a well and break in the egg, and using a wooden spoon mix the egg with the dry ingredients. Add a little bit of the liquid the fruit mix is sitting in and mix it through. You may not need all the liquid – you are looking for a wet dough. Then stir through the fruit mix until everything is thoroughly combined.
- Add in the ring – and any of the other traditional symbols of a pea, a piece of cloth, a matchstick and a coin – and stir through. Spoon the wet dough into the lined loaf tin and place in the oven on the middle shelf and bake for one hour. Remove from the oven and allow to cool slightly before removing from the loaf tin and placing on wire rack.
- Cover in cling wrap and tin foil and allow to sit for one to two days before cutting into it. Serve in slices spread with a little butter and nice cuppa!
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- Brew 2 cups of hot tea and allow to cool to lukewarm. Add tea to a a medium glass bowl. Add the raisins, stir and cover bowl with plastic wrap. Leave to soak on the counter overnight.
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- In a bowl, combine the dark steeped tea with dried fruits and candied peel (or orange zest), cover with cling film, and allow to soak refrigerated overnight.
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- Make the tea quite strong. As soon as it's ready, pour it over the raisins and sultanas, add the whiskey if using, and mix. You can leave the dried fruit to soak overnight, or quick-soak. To quicksoak, place the bowl in the microwave, blast on high for four minutes, and leave to soak for 1 hour while you mix together the dry ingredients.
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