Irish Barmbrack #shorts
Barmbrack is a traditional Irish fruitcake which is also known as tea cake depending on the time of year that you’re eating it! This recipe makes a really moist, fruit loaf which is packed with flavour from mixed spice and dried fruit.
Time: 60 mins + soaking time
Serves: 8

375g packet of fruit mix
250ml cold tea
50ml of whiskey
225g plain flour
2 tsps of baking powder
125g light brown sugar
1 large egg
1/2 tsp of mixed spice
A ring to place inside
1. Place the fruit mix in a bowl and pour over the whiskey and cold tea. Allow to soak up the liquid overnight.
2. Preheat the oven to 170˚C/327°/Gas Mark 3 and grease and line a 900g loaf tin. Combine the flour, baking powder, sugar and mixed spice in a mixing bowl. Make a well and break in the egg, using a wooden spoon, mix the egg with the dry ingredients. Add a little bit of the liquid the fruit mix is sitting in and mix it through. You may not need all the liquid, you are looking for a wet dough. Then stir through the fruit mix until everything is thoroughly combined.
3. Add in the ring and stir through. Spoon the wet dough into the lined loaf tin and place in the oven on the middle shelf and bake for 1 hour. Remove from the oven and allow to cool slightly before removing from the loaf tin and placing on wire rack.
4. Cover in cling wrap and tin foil and allow to sit for 1-2 days before cutting into it. If you don’t have time to wait its fine eaten straight away! Serve in slices spread with a little butter and good cuppa!
Irish Tea Cake (Barmbrack) - Food Wishes
Learn how to make an Irish Tea Cake! I attempted to make an extra moist and fruity version of an ancient Irish fruit loaf called “Barmbrack,” and the results were as delicious, as they were confusing, and aesthetically challenged. Visit for the ingredients, more information, and many, many more video recipes. I really hope you enjoy this Irish Tea Cake recipe!
You can also find my content on Allrecipes:
Traditional Irish Barmbrack with Yeast
#barmbrack #traditionalirishbarmbrack #irishrecipes #halloweenrecipes
Delve into the rich history of Barmbrack, a cherished Irish tradition. Barmbrack, or báirín breac in Irish, is a delicious yeast-based bread that has been a staple in Irish households for generations. What sets it apart is the delightful surprise it holds within its golden crust – fortune-telling charms! These hidden tokens, often symbolizing various aspects of life like wealth, love, or good luck, make enjoying Barmbrack a whimsical experience steeped in folklore.
As you slice into this aromatic bread, you'll uncover the hidden charms, each carrying its unique significance. It's a bit like a culinary fortune cookie, Irish style!
Barmbrack is traditionally enjoyed with a cup of tea, making it a delightful centerpiece for tea time gatherings and celebrations. Its sweet, fruity flavor is a testament to the warm hospitality of Ireland, where sharing stories and predictions from the charms adds an extra layer of fun to the occasion.
So, if you're looking to embrace a piece of Irish heritage or simply want to enjoy a delicious and unique bread, give Barmbrack a try! And remember, if you have any questions or need assistance with your Barmbrack adventure, don't hesitate to comment below – I'll be delighted to help you. ☘️????
How to Make a Traditional Irish Barmbrack with Yeast
Irish Barmbrack with Yeast
Timings.
Prep Time: 15 mins.
Soak Time: 4 hrs
Cook Time: 50 mins.
Total Time: 5 hours 5 mins.
Servings.
Serves 8-10 people.
Ingredients.
• 2 ½ cups (375g/13oz) Dried Mixed Fruit.
• ½ cup (125ml/4 fl oz) Cold Black Tea.
• 2 ¾ cups (450g/15 oz) Strong White Flour (if using Plain/All purpose but see note below).
• 3 tbsp (50g/1 ½ oz) Unsalted Butter, diced.
• 1 tsp Mixed Spice/Pumpkin Spice
• 1 tsp Cinnamon.
• ½ tsp Salt.
• 1 (7g) Sachet of Fast Action Dried Yeast.
• ¼ cup (50g/1 ½ oz) Caster Sugar.
• 2 Medium Eggs.
• ½ cup (150ml - 170ml/5 floz - 5.7 floz) Warm Milk.
Glaze
• 2 tbsp Warm Honey.
Oven Temperatures.
• Preheat the oven:
Fan Oven: 180°C/360°F.
Oven: 200°C/400°F.
Gas Mark 6.
Method.
1. Place the dried fruit in a bowl and add the cold black tea, soak the fruit in the tea for at least 4 hours or overnight.
2. Place the flour in a large mixing bowl. Using your fingertips, rub in the butter until the mixture resembles breadcrumbs. If you don’t have strong white flour or bread flour you can use plain or all-purpose flour but you won’t need to use as much liquid as this flour has less absorption in them.
3. Stir in the cinnamon, mixed spice, salt, instant yeast and sugar. When adding the yeast don’t place it on the salt or the salt will deactivate it and it won’t work.
4. Make a well in the centre of the dry ingredients, beat the two eggs and add half (keep the remainder as egg wash for the top of the barmbrack) and gradually add 150 -170 ml warm milk, adding a little at a time, until a slightly sticky dough is made.
5. Turn out onto a floured surface, add more flour if it sticks, and knead for 8–10 minutes, until the dough is elastic and smooth.
6. Roll out the dough and add the drained fruit and a little of the black tea if the dough is too dry. Knead well until combined, sprinkling in some more flour if the dough is too wet to knead. It should be smooth but still a little sticky.
7. Place in a clean, lightly oiled bowl, cover with oiled cling film or clean tea cloth and leave in a warm place until doubled in size (about 1½ hours).
8. Preheat the oven to the above temperatures. Knead the dough lightly and shape it into a ball. Place in an 8-inch round oiled tin and press it down gently so it’s touching the sides of the tin.
9. Brush the top with egg wash and bake in the oven for 45–50 minutes, until golden, covering with foil if it browns too quickly. The bread should sound hollow when tapped on the base.
10. When baked and still hot brush with some warm honey, and allow to sit in the tin for 15 minutes before removing to cool further on a wire rack.
11. Mmm, Scrummy!
Storage.
Store wrapped in a dry, air-tight container in a cool cupboard, for up to a week.
Note on Use of Flour
When using all-purpose or plain flour for bread made with yeast, it's important to note that these flours typically absorb less water than strong white flour. Consequently, you may not need to incorporate the entire amount of liquid specified in the recipe to achieve the desired dough consistency and avoid excessive stickiness. Adjust the liquid gradually until you reach the right dough texture, as using less liquid can help prevent dense and overly moist bread.
Traditional Irish Barmbrack | Patrick Ryan on the Irish origins of Halloween ????
Patrick Ryan is in the AM Kitchen to whip up some traditional Barmbrack, a traditional Irish fruit cake for Ray and Paul! ???? ???? ????️
????️ Traditional Barmbrack Recipe ????️
Ingredients
Barmbrack Dough:
500g strong white flour
50g brown sugar
5g / 1 tsp salt
300ml milk
1 egg
10g fresh yeast or 1 tsp of dried yeast
Zest of 1 orange
1 tsp cinnamon
50g diced butter
300g dried fruit
25ml whiskey
100ml of earl grey tea
(You can use a mix of sultanas, raisins, cranberries and currents as well as some mixed peel Allow to marinade at least overnight)
Whiskey glaze1;
15ml water
30g caster sugar
30ml whiskey
METHOD:
(This dough can be made by hand you may however find the dough a little wetter than what you may be use to. If you have a food mixer feel free to use it using the dough hook attachment!)
1). Mix together the flour, salt and sugar in the bowl of the mixer. Add the orange zest and cinnamon to the flour
2). Crumble the yeast into the flour and pour the milk along with the egg into the flour. Begin to mix the dough on a slow medium speed. This is quite a soft, supple dough. If it feels a little wet and stinky don't panic, just stay with it and be persistent the dough will come together.
3). Avoid the temptation to add extra flour. Continue to mix for 3 to 4 mins. As the dough develops slowly add the diced butter into the dough. Increase the speed of the mixer slightly. Continue to mix until all the butter has been incorporated. The dough should start to come away from the bowl
4). Add the dried fruit to the dough and gently knead for 1 to 2 minutes to distribute the fruit evenly. We simply want the fruit to be evenly distributed without having it all broken up. Put the dough in an oiled bowl, cover with a damp tea towel and leave to prove for about 2 hours
5). Once the dough has doubled in size turn the dough out onto a clean work surface and knock back.
6). Prepare three 1 ld loaf tins by brushing with melted butter and dusting lightly with flour.
7). Cut the dough into 3 equal portions approximately 455g each. Roll each piece of dough round allow the dough to rest for 10 minutes. Finally shape each loaf and place into the prepared loaf tin. Cover loosely with cling film. Leave to prove again for 60 to 80 minutes or until doubled in size.
8). Preheat the oven to 200°C/375°F/gas mark 5. Brush the surface of each dough with a little beaten egg.
9). Bake the loafs at 200c for 25 minutes, until rich golden in colour.
10). While the loaves are baking prepare the whiskey glaze. Dissolve 30g of sugar in a saucepan with 30ml of water. Place of a low heat to warm gently stirring occasionally. To the sugar syrup add 30 ml of whiskey. Set aside until required.
11). Once the loaves have baked Transfer to a wire rack to cool. Brush the loaves repeatedly with the whiskey glaze.
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00:00 Hallowe'en Origins!
00:44 Start the dough
1:33 Enrich dough by adding butter
2:44 Add the dried fruit
3:56 Add *secret ingredients*
5:45 Mould your dough
6:48 Bake for 25-30 minutes
7:04 Make whisky glaze
7:51 Glaze your baked dough, slice and enjoy!
-
Monday-Friday from 7.00am to 10.00am & weekends from 9.00am to 12:00pm on Virgin Media One.
Email: Irelandam@virginmedia.ie
#IrelandAM #VMTV #Ireland #halloween #pagan #samhain #hiddenring #baking #traditional #irishhistory
Irish Fruit Loaf |'Barmbrack'| KerryAnn Dunlop - AD
KerryAnn couldn’t resist knocking up a delicious Barmbrack when she visited Northern Ireland recently. Plump raisins and sultanas, rich tea and a drop of Irish whiskey make this delicious fruit loaf the perfect snack. Whether you serve it plain or with butter and a brew it’s well worth the bake! This is a paid ad.
To find about more about Northern Ireland's Year of Food and Drink visit:
Many thanks to Derry City & Strabane District Council for the night Halloween footage and CineCopters for their aerial cinematography
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