Tea Brack Recipes

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IRISH BARMBRACK



Irish Barmbrack image

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

2 ½ cups chopped dried mixed fruit
1 ½ cups hot brewed tea
2 ½ cups flour
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon baking soda
1 egg
1 ½ cups sugar
¼ cup lemon marmalade
1 teaspoon grated orange zest

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

IRISH TEA CAKE (BARMBRACK)



Irish Tea Cake (Barmbrack) image

Barmbrack comes in tons of varieties, from light and yeasted to super-dense and fruitcake-like, which is what I attempted here. It's traditionally a Halloween treat, and my experience was, unfortunately, equal parts trick and treat. This recipe improves on the original video version, which my Irish friends on YouTube said needed baking soda, more tea, and much less whole grain flour. Of course, top with butter and enjoy alongside a cup of hot tea.

Provided by Chef John

Categories     World Cuisine Recipes     European     UK and Ireland     Irish

Time 3h5m

Yield 8

Number Of Ingredients 23

2 Irish breakfast tea bags
2 cups boiling water
¼ cup dried currants
½ cup dried cherries
½ cup golden raisins
1 ¾ cups all-purpose flour
¼ cup spelt flour
1 teaspoon kosher salt
1 ½ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
⅛ teaspoon ground cloves
¼ cup light brown sugar
1 large egg
¼ cup milk
1 tablespoon lemon zest
1 tablespoon grated orange zest
1 tablespoon Irish whiskey
¼ teaspoon vanilla extract
6 tablespoons butter, melted
2 teaspoons honey, or to taste

Steps:

  • Place tea bags in a heatproof measuring cup. Pour in boiling water and let steep for 5 minutes. Remove tea bags and let cool until barely warm.
  • Combine currants, cherries, and raisins in a bowl. Pour warm tea over the fruit. Let sit for 2 hours. Drain fruit, reserving 2 to 4 tablespoons of the tea.
  • Preheat the oven to 325 degrees F (165 degrees C). Thoroughly butter a 9x5-inch loaf pan and line with buttered parchment paper.
  • Whisk flour, salt, baking powder, baking soda, cinnamon, nutmeg, ginger, and cloves together in a large bowl. Make a well in the center. Add brown sugar, egg, milk, reserved tea, lemon and orange zest, whiskey, vanilla, and butter. Mix until flour is mostly incorporated. Stir in fruit until just combined.
  • Spread batter into the prepared loaf pan. Tap pan against the counter.
  • Bake in the preheated oven until a toothpick inserted into the cake comes out clean, about 45 minutes. Drizzle honey over the top. Let cool in the pan before slicing.

Nutrition Facts : Calories 315.5 calories, Carbohydrate 51.2 g, Cholesterol 46.8 mg, Fat 9.9 g, Fiber 2.7 g, Protein 5.6 g, SaturatedFat 5.9 g, Sodium 569.5 mg, Sugar 22.3 g

TEA BRACK



Tea Brack image

A delicious yet simple recipe, I make it all the time it is so easy to bake. Great for the kid's lunches or simply with a nice hot cup of tea

Provided by Kristina_

Time 20m

Yield Makes Approx. 10

Number Of Ingredients 11

2 oz sultannas
1-2 oz candied peel
1-2 oz cherries
1-2 oz walnuts
3 oz dark brown sugar
1 mug of tea
6 oz self raising flour
2 oz whole meal self raising flour
1 beaten egg
1-2 tsp mixed spice
1-2 tsp cinnamon

Steps:

  • Steep the dried fruit, brown sugar and tea in a bowl for 24 hours
  • Sift your flour and spices into a large bowl
  • Add the ingredients in the bowl of steeped fruits, tea and sugar into the flour and spice
  • Add the egg into that mixture
  • Mix thoroughly until no flour can be seen
  • Grease a loaf tin and scoop the mixture into it with a spatula
  • Bake in a pre-heated oven at 175 degrees celcius for 50-60 minutes
  • Enjoy when cooled plain or some people enjoy it with butter.

TEA BRACK



Tea Brack image

Categories     Cake     Dessert     Bake     Dried Fruit     Spring     Bon Appétit

Yield Serves 12

Number Of Ingredients 14

2 bags black tea
1 cup boiling water
1 1/2 cups raisins
1 1/2 cups golden raisins
1 cup (packed) golden brown sugar
1/2 cup chopped candied orange peel
1 egg, beaten to blend
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground all spice
Pinch of ground cloves
Unsalted butter, room temperature

Steps:

  • Place tea bags in large bowl. Add 1 cup boiling water and let steep 5 minutes. Remove tea bags. Add all raisins, sugar and orange peel to bowl. Cover and let stand overnight, stirring once or twice.
  • Preheat oven to 350°F. Generously butter bottom and sides of 9-inch-diameter springform pan. Mix egg into tea mixture. Add flour, baking powder, salt, cinnamon, allspice and cloves and mix well. Transfer batter to prepared pan. Bake until top is golden and tester inserted into center comes out clean, about 1 hour and 15 minutes (bread will fill half to two-thirds of pan). Cool bread in pan on rack. (Can be made 1 day ahead. Cover and let stand at room temperature.) Release pan sides from bread. Slice bread; serve with butter.

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