barmbrack

This traditional Irish Barmbrack is destined to become a family favorite.&nbsp; Sliced, toasted and buttered, it is absolute heaven!

Irish Barmbrack (Báirín Breac)

currants

raisins

black tea (cold) ((optional: add a splash of Irish whiskey

(7 grams) active dried yeast

sugar

milk

(450 grams) all-purpose flour

mixed spice

Homemade mixed spice (click link for recipe) ((HIGHLY recommended))

cinnamon

nutmeg

salt

unsalted butter (, melted and cooled)

egg (, slightly beaten)

lemon

Homemade Candied Citrus Peel (click link

Place the currants and raisins in a bowl and pour over the cold tea (or water).&nbsp; Let soak for at least 4 hours or overnight.&nbsp; Drain and reserve the liquid for later.

Stir the yeast and teaspoon of sugar in the lukewarm milk.&nbsp; Let it sit for 10 minutes until nice and frothy.&nbsp;&nbsp;

In a stand mixer place the flour, sugar, spices and salt and stir to combine.&nbsp; Make a well and add the melted butter, egg, lemon zest and yeast mixture.&nbsp; Use the dough hook to knead until just combined.&nbsp; The dough will be very thick (do not add more liquid at this point because the wet currants/raisins will be added).&nbsp; Add drained currants and raisins and candied lemon peel.&nbsp; Knead until combined, adding some of the reserved currant/raisin juice until a soft dough forms.&nbsp; Scrape down the dough from the sides of the bowl.&nbsp; Cover the bowl loosely with plastic wrap and let it rise in a warm place for 90-120 minutes or until doubled in size.&nbsp;&nbsp;Punch down the dough.&nbsp; If making two smaller loaves, divide the dough in half and shape into rounds.&nbsp; If making one large loaf (as pictured), place the dough in a greased 9x5 inch loaf pan.&nbsp;&nbsp;Loosely cover with plastic wrap and let rise in a warm place for another hour or longer until nearly doubled in size.&nbsp;&nbsp;

Preheat the oven to 350 degrees F.&nbsp;&nbsp;Bake the barmbrack on the middle rack for 50-60 minutes (less if making two smaller loaves) or until a skewer inserted into the middle of the loaf comes out clean.&nbsp;&nbsp;Remove from oven and while hot brush the loaf with the reserved currant/raisins juice for more flavor, moistness and a nice sheen and let cool.

Slice and serve.&nbsp; Barmbrack is especially good toasted and spread with butter.

Not as rich as a Christmas cake, and more like a bread, with a scattering of dried fruit and spice when available, it was generally spread with butter to be eaten. Not as rich as a Christmas cake, and more like a bread, with a scattering of dried fruit and spice when available, it was generally spread with butter to be eaten.

Traditional Irish Barmbrack

(8.75 ounces 248 grams) raisins

(8.75 ounces 248 grams) sultanas

Zest of lemon, large

Zest of orange, large

(8 ounces 227 grams) dark brown sugar

(15 ounces 426 grams) all-purpose flour

baking powder

eggs (, beaten)

Pre-heat the oven to 325°F (170°C) then butter and line 1 deep 9 Inch Cake Pan. Set aside.

In a medium bowl, combine the raisins, sultanas, zests, and sugar.

Pour the hot tea over and stir to combine. Cover with cling wrap and allow to stand overnight at room temperature.

In a large bowl, whisk together the flour, baking powder, and spice.

Stir in the fruit mixture followed by the eggs, alternating between the two. Mix until no dry streaks remain and the batter is well incorporated.

At this point add in your charm wrapped in parchment paper. (see note in post above). Pour the batter into prepared pan.

Bake for about 80-90 minutes, or until the cake is golden and springs back when pressed. Let the cake cool in the pan on a wire rack for 20 minutes, then turn it out onto the rack to cool completely.

Slice and serve with butter. Store the Barm Brack at room temperature in an airtight container for up to 4 days. It also can be frozen for atleast 4 weeks. It is delicious toasted with butter and a cup of tea.

Barmbrack: Learn the secrets behind this traditional Irish Halloween bread recipe!
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Irish Barmbrack (Báirín Breac)

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