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Irish Barmbrack Recipe

Irish Barmbrack Recipe
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★★★★★

4.7 from 16 reviews

This traditional Irish Barmbrack is a moist, fruity tea cake soaked in strong tea and whisky, perfect for St. Patrick’s Day or any cozy afternoon treat. Packed with raisins, sultanas, and glace cherries, it offers a rich flavor and a delightful texture, making it a beloved classic in Irish baking.

Ingredients

Scale

Fruit Soaking Mixture

  • 250g raisins
  • 225g sultanas or currants
  • 25g glace cherries, rinsed, dried and cut into quarters
  • 300ml strong, cold tea
  • 50ml Irish whisky (or any other alcohol of your choice)

Cake Batter

  • 1 medium egg, beaten
  • 200g caster or soft light brown sugar
  • 220g self raising flour
  • 1 teaspoon ground mixed spice
  • 1 tablespoon orange marmalade (optional, for glazing)

Instructions

  1. Soak the Fruit: Combine raisins, sultanas or currants, glace cherries, strong cold tea, and Irish whisky in a bowl. Cover and leave to soak overnight to allow the fruit to absorb flavors fully.
  2. Prepare the Oven and Tin: When ready to bake, preheat your oven to 180C/160Fan/350F/gas mark 4. Grease a 900g (2lb) loaf tin and line it with baking parchment to prevent sticking.
  3. Make the Batter: Into the soaked fruit mixture, stir the beaten egg, caster or light brown sugar, self raising flour, and ground mixed spice. Mix thoroughly until the flour is fully incorporated and the batter is smooth.
  4. Bake the Cake: Pour the batter into the prepared loaf tin and bake for 80 to 90 minutes. Check doneness by pressing the top lightly – it should spring back. Insert a skewer into the center; it should come out clean. If the top darkens too much, cover it loosely with baking parchment.
  5. Cool and Glaze: Remove the Barmbrack from the oven and let it cool completely in the tin on a wire rack. While still warm, brush the top with orange marmalade if you choose to use it. Allow the cake to cool fully before slicing and serving.

Notes

  • Soaking the fruit overnight ensures the cake is moist and flavorful.
  • Using a mix of raisins, sultanas, and glace cherries gives the cake a rich, varied texture and taste.
  • If you prefer a non-alcoholic version, substitute whisky with extra strong tea or fruit juice.
  • Covering the cake mid-baking with parchment prevents the crust from burning while allowing the inside to cook thoroughly.
  • Orange marmalade glaze adds a subtle citrus sheen and extra moisture to the finished cake.
  • This cake keeps well for several days when wrapped tightly in cling film or stored in an airtight container.

Nutrition

Keywords: Irish Barmbrack, Irish tea cake, fruit cake, traditional Irish recipe, St. Patrick's Day cake

Find it online: https://cheframiflavor.com/irish-barmbrack-recipe/