Irish Barmbrack Recipe



Don't turn your nose up at the thought of your granny's "fruitcake," this "fruit bead" is quite different and has its roots in the ancient Celtic harvest celebration Samhain. While its name, derived from the Irish báirín breac, or “speckled bread”, plays on an exterior that’s decidedly homely with a rich, spicy inside, this soft fruit bread is delicious. One delightful way to enjoy this bread is to slice and toast it then slather it with fresh Irish butter. yum

Ingredients:

2 cups black tea, cooled

³⁄₄ cup raisins

¹⁄₂ cup dried currants, cranberries, or cherries

2 tbsp. each candied lemon and orange peel, minced

2 cups flour, plus more

¹⁄₄ cup light brown sugar

2 tsp. baking soda

1 tsp. ground cinnamon

¹⁄₄ tsp. freshly grated nutmeg

¹⁄₄ tsp. ground cloves

6 tbsp. unsalted butter, preferably European-style like Kerrygold or Plugrá, melted, plus more

¹⁄₄ cup whole milk

1 egg, beaten

Assorted charms, wrapped individually in parchment paper

¹⁄₃ cup honey, warmed

Instructions

Stir tea, raisins, currants, and candied lemon and orange peel in a bowl; cover with plastic wrap and let sit 2 hours, then drain and set aside. Heat oven to 325°. Whisk flour, sugar, baking soda, cinnamon, nutmeg, and cloves in a bowl; make a well in the center. Mix reserved fruit, the butter, milk, and egg in a bowl and add to well; stir until a wet dough forms. Press dough into a greased 8" cake pan and push charms into dough. Bake until firm, 35–40 minutes. Brush with honey; bake 2 minutes more. Let cool slightly; serve with butter, if you like. Serves 6-8