Brack Tea Loaf Food

IRISH BARM BRACK (FRUIT LOAF)

Steps:

• Soak the raisins and currents in the cold tea overnight.
• Heat oven to 350F and line a 1 lb loaf pan with greased parchment paper.
• Add all the remaining ingredient to the raisins, currents and cold tea.
• Stir well and pour into the prepared loaf pan.
• Bake for apprx 1 1/2 hours or until cooked through.
• Keeps well in a covered tin.
• Serve buttered.

IRISH BARMBRACK

Steps:

• Soak the dried fruit in the hot tea for 2 hours, then drain and gently squeeze out excess tea.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch Bundt pan. Stir together the flour cinnamon, nutmeg, and baking soda; set aside.
• 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 prepared Bundt pan.
• 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. Press the objects of choice into the cake through the bottom before serving.

BARM BRACK (IRISH WHISKEY TEA LOAF)

Steps:

• First soak the raisins and sugar in the tea (or tea and whiskey) overnight.
• Preheat the oven to 300 degrees F (150 degrees C).
• Add Flour, baking powder, and eggs to the tea mixture.
• Spoon the dough into a greased loaf pans. You should be able to fill 3 loaf pans, 8x4 inches (20x10 cm). (I prefer to make them in ready to give away little loaf pans which makes about five per batch).
• Place loaf pans in the oven and bake for 1 hour and 45minutes.
• Leave Bram Brack to cool in the pans for 10 minutes, then turn out onto a cooling rack and glaze the top with the melted honey. ( If you go with the small give away kind let cool then leave in tin drizzle honey on the top and cover with a little room on top and then give them away when ready.).

BRACK - TEA LOAF

Steps:

• Mix together the dried fruit, sugar and hot tea.
• Cover and leave overnight.
• Add the egg beat well, then stir in the flour.
• Grease a 1-lb loaf tin; line the base with greaseproof paper.
• Place the mixture into the tin and bake for about 1 ½ hours at 160c (fan).
• Always use hot tea so the sugar dissolves and the dried fruit swells more easily.
• Prep time doesn't include soak time.

VEGAN IRISH TEA BRACK

Steps:

• Preheat oven to 180 degrees Celsius.
• Add dried fruits to hot tea. Dissolve in the sugar. Let soak for about 15 minutes.
• Mix baking powder and flour.
• Add liquid ingredients, stir and mix well.
• Add mash bananas.
• Pour into a loaf tin.
• Bake for 1h and 30 minutes (or until a metal skewer comes out clean). I baked this at 180 degrees Celsius for the first 20 minutes, then lowered to 160 degrees for the next 50 minutes, and then 170 degrees for the final 20 minutes. I turned off the oven and let it sit in there for another 10 minutes.
• (But do the fork test to see when yours is done. You might need less time...)
• Allow to cool before cutting.

TEA LOAF

Steps:

• Mix the sultanas, raisins and orange zest in a large mixing bowl. Pour over the tea and cover the bowl. Leave to sit for a minimum of 6 hours or ideally overnight to allow the dried fruit to soak up all the liquid.
• Heat the oven to 180C/160 fan/gas 4. Grease and line a 900g loaf tin. Add the eggs, flour and sugar to the soaked fruit, ensuring everything is well combined. Spoon the mixture into the tin and place in the centre of the oven for 1 hour 30 mins or until firm to the touch. Leave to cool in the tin for 15 mins before transferring to a wire rack.
• Cut into thick slices and serve with butter. To store, wrap tightly and keep in an airtight container for up to five days. The loaf will taste even better after a few days.

SUPER-EASY TEA LOAF

Steps:

• Put the dried fruit and tea in a bowl and leave to soak for a few hours. I usually do this the night before or in the morning before work.
• Pre-heat the oven to 150°C, or 180°C if your are not using a fan assisted oven.
• Add the sugar and flour to the tea and fruit mix, and the ground ginger if you choose to include it. Stir well until thoroughly combined.
• Scoop the mixture into a greased 2lb loaf tin and bake for 45 minutes to an hour.
• If you prick the cake with a cocktail stick and it comes out clean, it is ready. Leave the loaf to cool in the tin for at least 20 minutes. After that, run a knife along the outer edge of the loaf to loosen it and tip it onto a cooling rack.