Irish Fruit Bread

Irish Fruit Bread


24 people made this

A traditional Irish fruit cake with a bready texture. In Ireland it is called barmbrack and eaten on the holidays or for afternoon tea.

Brooke Elizabeth

Serves: 12 

  • 2 1/2 cups chopped dried mixed fruit
  • 1 1/2 cups (375ml) hot brewed tea
  • 2 1/2 cups (300g) flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon bicarb soda
  • 1 egg
  • 1 1/2 cups (330g) sugar
  • 1/4 cup lemon marmalade
  • 1 teaspoon grated orange zest

Preparation:15min  ›  Cook:1hour  ›  Ready in:1hour15min 

  1. Soak the dried fruit in the hot tea for 2 hours then drain and gently squeeze out excess tea.
  2. Preheat oven to 180 degrees C. Grease a 23cm ring tin. Stir together the flour cinnamon, nutmeg and bicarb soda; set aside.
  3. Beat the egg, sugar, marmalade, orange zest and tea-soaked fruit until well combined. Gently fold in the flour until just combined then pour into the ring tin.
  4. Bake in preheated oven for 1 hour or until the top of the cake springs back when lightly pressed. Allow to cool in the pan for 2 hours before removing. Continue to cool to room temperature on a wire rack.

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