Irish Barmbrack cake

(4 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Irish Barmbrack cake
Irish Barmbrack cake
  • Serves: 6-8

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

This delicious Irish Barmbrack cake combines tea, raisins, sultanas and mixed peel together to make one mouth-watering treat perfect served with a cup of tea. You could even give it a kick by adding a tablespoon of whisky. It should take about 1hr and 30 mins to cook but if it begins to brown on top sonner than that, top with greaseproof paper. Our baking blogger Maxine Owen made this recipe as part of her baking around the world blog.


  • 275g raisins
  • 100g sultanas
  • 60g mixed peel
  • 300ml warm, black strong tea
  • 1-2tsps treacle (optional)
  • 200g dark brown sugar
  • 225g self raising flour
  • ¼tsp mixed spice
  • 1 egg
  • 1tbsp whisky (optional)

Maxine says: ‘I often use fruit teas which make it a little lighter. I also use up any other dried fruit that I may have in the cupboard. Cranberries always go down well.’


  1. Mix the dried fruit, mixed peel, warm tea, and treacle in a bowl. Cover and leave overnight to soak.
  2. Preheat oven to 180°C/350°F/Gas Mark 4. Grease and line a 900g (2 lb) loaf tin with greaseproof paper.
  3. Add the brown sugar, self-raising flour, mixed spice and egg to the dried fruit/tea mixture. Mix until combined
  4. Pour into the tin and bake for 1 hour 30 mins, or until it feels firm to touch. Turn out onto a wire rack to cool then store in an airtight tin. This cake tastes better a day or two later after baking and is perfect spread with butter.

Your rating

Average rating

  • 4
(4 ratings)

Your comments

comments powered by Disqus

FREE Newsletter