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)
Mix the dried fruit, mixed peel, warm tea, and treacle in a bowl. Cover and leave overnight to soak.
Preheat oven to 180°C/350°F/Gas Mark 4. Grease and line a 900g (2 lb) loaf tin with greaseproof paper.
Add the brown sugar, self-raising flour, mixed spice and egg to the dried fruit/tea mixture. Mix until combined
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.
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.’