Serves 8
90 min
Irish Barmbrack
Recipe GLPR9ccd5f82a34f67
A traditional Irish fruit bread made with dried fruits that have been soaked in black tea. This moist, spiced loaf is studded with raisins, currants, candied citrus peel, and sometimes includes a hidden charm—a fun tradition at celebrations. The warm honey glaze seals in the moisture and adds a gentle shine.
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Ingredients
2 cups black tea, cooled
¾ cup raisins
½ cup dried currants, cranberries, or cherries
1 tbsp candied lemon peel, minced
1 tbsp candied orange peel, minced
2 cups all-purpose flour
¼ cup light brown sugar
2 tsp baking soda
1 tsp ground cinnamon
¼ tsp freshly grated nutmeg
¼ tsp ground cloves
6 tbsp unsalted butter, melted
¼ cup whole milk
1 egg, beaten
⅓ cup honey, warmed
Directions
Pour the cooled black tea into a bowl and add the raisins, currants or alternative dried fruit, and the minced candied lemon and orange peel. Let the mixture steep for at least 30 minutes, or up to several hours, allowing the dried fruits to absorb the liquid and soften. If using a charm, ensure it remains wrapped securely in parchment paper and place it somewhere in the soaking fruit.
Preheat your oven to 350°F (175°C). Grease a 9-inch loaf pan generously with butter and line the bottom with parchment paper for easy removal.
In a large mixing bowl, whisk together the 2 cups of flour, light brown sugar, baking soda, ground cinnamon, freshly grated nutmeg, and ground cloves until well combined.
Add the melted butter and beaten egg to the dry mixture and stir until just combined. Then fold in the tea-soaked fruit mixture (including all the liquid) until evenly distributed throughout the batter. The batter should be thick and slightly lumpy.
Transfer the batter to the prepared loaf pan, smoothing the top with a spatula. Bake for 50 to 60 minutes, until a toothpick inserted into the center comes out clean or with only a few moist crumbs. The top should be golden brown.
Remove the barmbrack from the oven and let it cool in the pan for about 10 minutes. While still warm, brush the top generously with the warmed honey, allowing it to soak in and create a glossy finish.
Turn the loaf out onto a wire rack and cool completely before slicing. Slice and serve plain or with butter. Warn guests to bite carefully in case of the hidden charm.
