Best 3 Barm Brack Irish Whiskey Tea Loaf Recipes

TRADITIONAL IRISH BARMBRACK

Steps:

• Place the raisins (or other dried fruit) in a bowl. Pour over the hot tea. Cover the bowl and let the fruit sit until plumped (at least 8 hours, preferably overnight).
• Preheat the oven to 325 F. Liberally grease or butter a 9x5 loaf pan.
• Drain the raisins reserving the soaking liquid. Set both aside.
• In a large mixing bowl, add the sifted flour, salt, cinnamon, cloves, brown sugar, and baking powder. Whisk well.
• Add the egg, stirring with a wooden spoon until the mixture is a crumbly texture.
• Add half of the reserved tea and mix well. Add more tea a little at a time until the mixture is the consistency of cake batter. (Note: you may not need all the tea.)
• Add the plumped raisins to the batter and stir well.
• Pour the batter into the prepared pan and bake for 50-60 minutes or until a toothpick inserted near the center comes out clean.
• Remove from the oven and cool for 10 minutes. Turn the loaf out and let it cool completely on a wire rack.

IRISH BARMBRACK

Steps:

• Soak the dried fruit in the hot tea for 2 hours, then drain and gently squeeze out excess tea.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch Bundt pan. Stir together the flour cinnamon, nutmeg, and baking soda; set aside.
• Beat the egg, sugar, marmalade, orange zest, and tea-soaked fruit until well combined. Gently fold in the flour until just combined, then pour into the prepared Bundt pan.
• Bake in preheated oven for 1 hour or until the top of the cake springs back when lightly pressed. Allow to cool in the pan for 2 hours before removing. Continue to cool to room temperature on a wire rack. Press the objects of choice into the cake through the bottom before serving.

BARMBRACK (IRISH SWEET BREAD)

Steps:

• In a small bowl, whisk the yeast and milk together. Leave it to bubble slowly in a warm spot 10 minutes, then whisk in the beaten egg.
• In a large mixing bowl or the bowl of a stand mixer, put the flour, cinnamon, clove, mace, salt, butter and sugar. Mix well, incorporating butter with fingertips (or paddle, if using mixer) until absorbed.
• Pour the yeast-milk-egg mixture into the flour mixture and stir with a wooden spoon (or dough hook, with mixer).
• When the dough begins to come together, add the raisins, currants, lemon zest and orange zest, then mix to combine. It will be somewhat sticky dough. Dust lightly with flour, turn out onto a floured surface and knead for a few minutes until the dough feels smooth. Pat dough into a rectangle.
• Butter a loaf pan and lay in the dough, pushing down so dough covers bottom of pan. Stretch plastic wrap loosely over pan and put in a warm place, covered with a kitchen towel, for about an hour, until doubled in size. Uncover.
• Heat oven to 350 degrees and center a rack in the oven. Bake loaf on the centered rack for 45 minutes, until well browned. Carefully tip the loaf out of the pan onto a cooling rack. To tell whether it's done, thump the bottom of the loaf with your fingertips; it should sound hollow. Let cool to room temperature before slicing, if possible.