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
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.
In a small bowl mix the yeast, warm milk and 2 teaspoons sugar and set aside for 5-10 minutes.
Stir with a large spoon to bring the dough together.
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*
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.
Allow to cool before serving, suggestion was to serve with "plenty" of butter and tea.