Ireland Cake and Tea Breads Food and Drink Ideas
Traditional Irish Barm Brack Cake Recipe
This is a recipe for a traditional Irish rich fruit tea bread (cake), whose name translated means speckled bread (which is a good description when you see how it turns out).
Barm Brack Cake
1&1/2 teaspoons dried yeast
1/2 pint milk and water mixed
1lb strong white flour
pinch of sugar
pinch of salt
4 tablespoons caster sugar
1/4 teaspoon of ground ginger & same of nutmeg
1 level teaspoon carraway seeds
1 beaten egg
3oz each of currants, sultanas & raisins
candied peel, chopped (about 1-2 oz)
Warm the milk/water mixture slightly. Remove from heat and sprinkle yeast over it. Add the pinch of sugar and leave to stand for about 15 minutes until frothy. Sift the flour and sugar into a bowl then mix in the butter, sugar, spices and caraway seeds.
Make a small well in the centre of the mixture. Pour in the beaten egg and the egg mixture. Mix well. Then add the fruit and the peel. Again mix well until the dough starts to thicken and leave the sides of the bowl. Remove the mixture and knead for approx. 10 minutes until it is elastic.
Place the mixture into a fresh bowl, cover and leave in a warm room for about 1 hour. The mixture should rise and double in bulk/size. Knead again lightly for a couple of minutes. Then divide the dough mixture into two equal amounts. Place each into two greased cake tins. Cover these for about 15 minutes. Whilst this is happening, preheat the oven to 450F.
Place tins in oven and bake for approx. 15 minutes then turn temperature down to 400F and bake for another 20-30 minutes. If cooked (the tin tapped on the bottom should make a hollow sound, glaze and return to oven for a further 2-4 minutes. Cool on a wire rack then serve sliced, spread with some butter
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For US to UK equivalents for food weights and measurements see this rough guide
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