irish barmbrack (irish fruitcake)

How To Make irish barmbrack (irish fruitcake)

• 1

  At 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.
• 2

  Drain 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.
• 3

  In 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.
• 4

  Move 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*
• 5

  Put 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.
• 6

  Preheat 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.
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