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Irish Barmbrack




225g plain flour

2 tsps baking powder

375g packet of fruit mix

250ml cold tea

50ml whiskey

125g light brown sugar

1 egg

1/2 tsp mixed spice

A ring


Place the fruit mix in a bowl and pour over the whiskey and tea. Allow to soak over night.

Preheat the oven to 170c and grease and line a  900g loaf tin. Combine the flour, baking powder, sugar and mixed spice in a mixing bowl. Make a well and break in the egg, using a wooden spoon, mix the egg with the dry ingredients.  Add a little bit of the liquid the fruit mix is sitting in and mix it through. You may not need all the liquid, you are looking for a wet dough. Then stir through the fruit mix until everything is throughly combined.

Add in the ring and stir through. Spoon the wet dough into the lined loaf tin and place in the oven on a middle shelf and bake for 1 hour. Remove from the oven and allow to cool slightly before removing from the loaf tin and place on a wire rack.

Cover in cling wrap and tin foil and allow to sit for 1-2 days before cutting into it.


This recipe was taken from

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