Entree: Ireland – Ulster / Northern Border – Barmbrack (Irish yeasted fruit loaf made with tea-soaked dried fruit, traditionally served sliced and buttered)

Serving Size: 8

Approximate Time

Prep 25 min

Cook 1 hr 25 min

Additional 1 hr 45 min

Total 2 hrs

Ingredients

- 12 oz (340 g) mixed dried fruit (raisins, sultanas, currants)
- 1 cup (240 ml) strong brewed black tea, cooled
- 2 tbsp (30 ml) dark rum or Irish whiskey (optional)
- 2 tbsp (30 g) dark brown sugar
- 2 1/4 tsp (7 g) active dry yeast (one 0.25 oz / 7 g packet)
- 1/4 cup (60 ml) warm milk (about 105–115°F / 40–46°C)
- 1/4 cup (57 g) unsalted butter, melted
- 1/4 cup (50 g) granulated sugar
- 2 large eggs, approx. 2 oz (57 g) each
- 3 1/2 cups (420 g) all-purpose flour, plus extra for dusting
- 1 tsp (6 g) fine salt
- 1 tsp (2 g) ground mixed spice or cinnamon
- Zest of 1 orange
- 1 tbsp (15 ml) golden syrup or molasses (optional, for richer flavor)
- 1 tbsp (15 g) butter, melted for brushing the baked loaf

Instructions

1. Place the mixed dried fruit in a bowl and pour the cooled strong tea over it. Stir in the 2 tbsp dark brown sugar and the optional rum or whiskey if using. Cover and soak at room temperature for at least 1 hour or overnight in the refrigerator.
2. In a small bowl, combine the warm milk and yeast and let sit 5–10 minutes until foamy. If it does not foam, the yeast may be inactive—replace and try again.
3. In a large mixing bowl or stand mixer bowl, whisk together flour, granulated sugar, salt, and mixed spice. Stir in the orange zest.
4. Beat the eggs lightly and combine with the melted butter and golden syrup (if using). Add the yeast mixture to the wet ingredients, then pour the wet mix into the dry ingredients and stir to combine.
5. Drain excess tea from the fruit (reserve a little of the soaking liquid to moisten if needed), then fold the soaked fruit into the dough until evenly distributed. The dough should be soft but slightly sticky; add a tablespoon of the reserved tea or a little extra milk if too stiff.
6. Turn the dough onto a lightly floured surface and knead about 6–8 minutes by hand (or 4–5 minutes with a dough hook) until smooth and elastic. Shape into a ball.
7. Place the dough in a lightly oiled bowl, cover with a clean cloth or plastic wrap, and let rise in a warm place until doubled in size, about 1–1.5 hours.
8. Punch down the dough gently, shape into a round loaf, and place into a greased 9-inch (23 cm) round cake tin or an 8x4-inch (20x10 cm) loaf pan. Cover and allow to rise a second time until puffed, about 45–60 minutes.
9. Preheat the oven to 350°F (175°C). Bake the loaf for 35–45 minutes until golden brown and a skewer inserted into the center comes out clean. If the top browns too quickly, tent loosely with foil.
10. Remove the barmbrack from the oven and brush the top with 1 tbsp melted butter. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.