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Irish Barm Brack (Fruit Loaf)

Irish Barm Brack (Fruit Loaf) created by French Tart

This is often call Tea Brack because of the soaking of the raisins and currents in tea. The original Brack had only Barm ( a mixture of hops, malt), milk and flour and was made for New Years festivities where pieces of baked loaf would be thrown at the back of the house door to ward off poverty in the coming year. It is between a loaf and a bread in texture. The preparation time does not include the soaking overnight of the raisins & currents

Ready In:
1hr 45mins
Yields:
Units:

ingredients

directions

  • Soak the raisins and currents in the cold tea overnight.
  • Heat oven to 350F and line a 1 lb loaf pan with greased parchment paper.
  • Add all the remaining ingredient to the raisins, currents and cold tea.
  • Stir well and pour into the prepared loaf pan.
  • Bake for apprx 1 1/2 hours or until cooked through.
  • Keeps well in a covered tin.
  • Serve buttered.
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RECIPE MADE WITH LOVE BY

@Bergy
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@Bergy
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"This is often call Tea Brack because of the soaking of the raisins and currents in tea. The original Brack had only Barm ( a mixture of hops, malt), milk and flour and was made for New Years festivities where pieces of baked loaf would be thrown at the back of the house door to ward off poverty in the coming year. It is between a loaf and a bread in texture. The preparation time does not include the soaking overnight of the raisins & currents"
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  1. aizausa32
    This looks soooo delicious. I wish i could cook like you, you should add this on Khal as they have a lot of sponsors there
    Reply
  2. Tamara S.
    Yummy! Had to add a bit extra tea when mixing, winter here in Canada means the flour soaks up more liquid than in the summer. The batter it's self is so tasty, could have eaten it raw but then no bread. Definitely a keeper.
    Reply
  3. Chef Dudo
    Good fruit loaf. Instead of crystallized cherries I used candied ginger and my mixed spice consisted of 1/2 teaspoon cinnamon, 1/4 teaspoon cloves and 1/4 teaspoon (freshly grated) nutmeg. The dough is a bit stiff but pliable. I baked it in a glass loaf tin and by experience I know that things bake faster in this. Checked after one hour, almost done, let it bake another 10 minutes and then it was OK. The loaf freezes well. Thanks for posting. Made for Comfort Cafe, January 2010.
    Reply
  4. Chef Dudo
    Good fruit loaf. Instead of crystallized cherries I used candied ginger and my mixed spice consisted of 1/2 teaspoon cinnamon, 1/4 teaspoon cloves and 1/4 teaspoon (freshly grated) nutmeg. The dough is a bit stiff but pliable. I baked it in a glass loaf tin and by experience I know that things bake faster in this. Checked after one hour, almost done, let it bake another 10 minutes and then it was OK. The loaf freezes well. Thanks for posting. Made for Comfort Cafe, January 2010.
    Reply
  5. French Tart
    Irish Barm Brack (Fruit Loaf) Created by French Tart
    Reply
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