Irish Barmbrack (Irish Fruitcake)
It is kind of labor intensive and needs some babysitting but in my opinion it was worth it. It was kind of fun playing with a new recipe and messing the kitchen.
Thank you Cara!
pic pending location of camera cord :(
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- 2 c
- strong black tea
- 2 c
- dried fruit (raisins, sultanas, currants, dates, candied peel, etc)
- 1 c
- lukewarm milk
- 1/4 oz
- active dry yeast
- 3 c
- bread flour
- 1/4 c
- 1/2 tsp
- ground cinnamon
- 1/2 tsp
- ground cloves
- 1/4 tsp
- ground nutmeg
- 1/8 tsp
- ground ginger
- egg, beaten
- 1/3 c
- unsalted butter, softened but not melted
- 1 tsp
1At least one hour before you plan to make this, soak the dried fruit in a bowl with the strong black tea.
I let mine go overnight and used a mix of raisins, coarsely chopped cranberries and chopped dates since I couldn't find currants or candied peel at my local grocer.
2Drain the fruit. I highly suggest doing this when you start and let it just sit and drain as much excess liquid as possible out as you prepare the dough.
In a small bowl mix the yeast, warm milk and 2 teaspoons sugar and set aside for 5-10 minutes.
3In a separate large mixing bowl sift together flour, sugar and spices. Make a well in the center of the flour mixture and pour the yeast mixture, egg, butter and salt.
Stir with a large spoon to bring the dough together.
4Move dough to a floured surface and knead about 5-6 minutes until smooth.
Knead in the dried fruit a small handful at a time until it has been well incorporated into the dough.
*I needed a lot of flour on hand for this as the dough became VERY sticky and impossible to work with quickly. Just make sure it stays smooth and only lightly tacky*
5Put the dough in a large, lightly greased bowl, cover and let rest for about 1 1/2 hours so it is doubled in size.
Remove dough back to a floured surface, punch down and knead lightly another 2-3 minutes.
Put in a greased 8-inch cake pan and cover to let rise another 30 minutes to 1 hour. Should double in size.
6Preheat oven to 400 degrees and bake 35-45 minutes. Top will be browned and sound hollow when lightly tapped.
Allow to cool before serving, suggestion was to serve with "plenty" of butter and tea.