Irish Tea Brach Fruit 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 TEA BRACH (FRUIT LOAF)

Steps:

• Combine the mixed dried fruits, dried apricots , sugar and the black tea in a bowl. Leave overnight.
• Preheat oven to 180°C Grease a loaf tin.
• Add the beaten egg and sifted flour to the furit/tea mixture. Stir until combined.
• Bake 1 hour or until quite firm on the top.
• Allow to cool. Slice thinly and serve spread with butter.
• NOTE: Cooking time does not include the overnight soaking 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.

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.