Irish Barmbrack
Irish Barmbrack, often simply called “brack,” is a beloved fruit-studded loaf steeped with history in Irish cooking. Previously characterized by its connections to Halloween traditions, its popularity has seeped from the holiday to an ultimate year-around sweet. With its moist crumb, warm spiced notes and doses of tea-soaked fruits, this unusual cake is as satisfying eaten plain as it is embellished with a smear of butter. Traditionally, various symbolic trinkets were stuffed inside the loaf — each one holding a different fortune for whoever found it, like a coin that means future prosperity or a ring that foretells marriage.
Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ cups sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon baking soda
- 1 large egg
- ¼ cup lemon marmalade
- 1 teaspoon grated orange zest
- 2 ½ cups chopped mixed dried fruit
- 1 ½ cups hot black tea
Instructions
- Start by putting the chopped dried fruit into a heatproof bowl, and covering it with the boiling black tea. Let steep for at least two hours to plump the fruit; let it steep overnight for deeper infusion.
- Oven at 350°F (175°C). Generously grease a 9-inch round cake pan or 9×5-inch loaf pan so that the cake can be easily released once baked. In a second bowl, whisk together the flour, cinnamon, nutmeg and baking soda; set aside.
- In a large mixing bowl, lightly beat the egg, then stir in the sugar, marmalade, orange zest and the well-drained fruit including any remaining tea. Blend all ingredients evenly by stirring. Add the dry ingredients in increments, folding gently until just combined—be careful not to overmix. Scrape the batter into the prepared pan.
- Pour in the previously prepared macadamia nut batter, and bake in a preheated oven for about 60 minutes, or until a skewer inserted in the center comes out clean. Baking, let the cake cool in its pan for two hours and then in a wire rack until completely cool.
- If you’d like to add traditional charms, gently press them into the underside of the cooled cake before serving. All items should be sanitized and properly wrapped in parchment paper for safety.
Notes
Store the cooled Barmbrack in an airtight container and leave it to mature for one to two days before slicing, for the best flavor and texture. This resting period adds to further depth of its spiced and fruity profile.