Brandy Tea Loaf Recipe
Barmbrack is a traditional Irish fruitcake which is also known as Irish Tea Cake if you add whisky to the tea mix. This recipe makes a really beautiful moist fruit loaf which is packed with flavour from the mixed spice and dried fruit, which sits overnight in cold tea and brandy (as I prefer) to soak up all the goodness. You can drop the whisky or brandy if you wish but I think it adds another flavour kick…
Ingredients:
Makes 1 x 900g loaf (serves 8)
225g Plain Flour
2 tsp Baking Powder
375g packet of fruit mix
250ml cold tea (strained)
50ml Whisky/Brandy
125g light brown sugar
l large egg
1-2 tsp Mixed Spice
Method:
Place the fruit mix in a bowl and pour over the whisky/brandy and cold strained tea. Allow to soak up the liquid overnight.
Preheat the oven to 170°C/327°/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(s), using a wooden spoon, mix the egg(s) 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.
Spoon the wet dough into the lined loaf tin(s) and place in the oven on the middle shelf and bake for 1 hour, or a little longer. Remove from the oven and test if cooked. No wet mix should show on the knife. Allow to cool slightly before removing the loaf from the tin and placing on wire rack.
Cover in cling wrap and tin foil when cool and preferably allow to sit for 1-2 days before cutting into it. Serve in slices spread with a little butter (if you like) and a good cuppa! This cake freezes well. I make them in batches of 3 and they are very popular. Sorry there’s only half a loaf in the picture – once tasted everyone comes back for more!
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