I have been making Barm Brack for as long as I can remember. From an old hand written recipe my grand mother gave me when I was first married (36 years now)
But, to be trueful with you, I was a little bored with it and wanted something a little different.
So did some research on the net and came up with this one. So, it's mainly the old recipe with a few added touches.
My dear friend *Granny* from http://www.teandwheatenbread.blogspot.com/ in Ireland keeps me supplied with P.G. Tips tea, for which I am forever grateful. And I used 2 bags to make the tea for this recipe.
The cake stand was sent to me from yet another blogger friend of mine in New Zealand. Thank you http://www.thinkingaboutfood.blogspot.com/
What you will need..
1 strong black cup of tea.
A good slurp or two of Irish Whisky.
500gms. Dried Fruit (Sultanas, Raisins
Dates and Prunes)
200gms. S.R. Flour.
200gms. Dark brown Sugar.
4 tblsps of good quality Marmalade.
1 Egg.
Butter for greasing.
2 teasp. Mixed Spice.
Method...
Make the cup of tea and add the Irish Whisky.
Put it and the dried fruit in a large bowl
and soak over night.
Sift the flour straight into the tea/fruit bowl.
Add the sugar and mixed spice
and gently mix.
Now put in the egg and marmalade.
Mix 'til well combined, but not over worked.
Grease a baking tin or cake tin with the butter
and pour mixture in.
Place in a preheated oven (180c)
and bake for 1 hour and 20 minutes.
Or until skewer comes out clean.
The aroma coming from the oven as this cake
is cooking is just devine and I do hope you
make it and enjoy as much as we do.
14 comments:
Barm Brack sounds wonderfully 'olde worlde':) I am not sure how different this recipe is from your original version, but it does sound wonderful. I assume it keeps well?
Hi Coby, Whisky, marmalade and prunes are the main difference between the recipes. Making it very moist indeed and with a good citrus tang too.
How long does it keep you ask?
In this house, about a day. Have a greedy lot to feed. But I am sure if kept in a cake tin and hidden away, it would keep for a couple of weeks.
Sally.
Sandy your Bram Brack looks delish. My hubby adores fruit cakes, must be the irish in him!
Maria
x
Wow Sal. that looks soooooooooooo good.
xxx
Well, I feel like a right twit! In spite of all the facts in front of me (numbering 101 probably:)) I didn't recognise who's blog I was reading:):)
I will certainly have to find some time to read back over the archives now:D
Thanks for the tips on your cake Hottie, if I give it a go, I'll let you know. It's quite an adventurous sounding cake to me. I'm not much of a boozy girl, but perhaps the whisky's not too pervasive?:) Remember (?) I am a chicken where cake baking is converned, what size tin should I use please? SO excited it's you:D
PS Thanks for posting a link to Granny's blog:):):)
Coby, BLESS YOU.
It's me, it's me. LOL
I too am not much of a drinker, you could leave it out, but make sure you put the marmalade in.
20cm round tin was used. But I have doubled the ingreds in the past and used a large roasting tin.
Good to see you and Granny will be happy to see you too.
Love Sally.
Your Barm Brack looks wonderful, as does the new look blog.
Thanks Hottie, I'll try it as per your recipe first time around for sure:) It's lovely to be back, even if it's a little randomly:)
Looks gorgeous Sally!
Wow Sally that looks just gorgeous. I can just imagine the wonderful smell coming from the oven while the cake was baking!
Sally this cake looks delicious, right up my OH's street, maybe I'll treat him.
It looks lovely! and I like that your recipe has a bit of history to it as well :)
I love barm brack, and this recipe sounds great. Lovely pics too Sal.
Liking the new look site too :)
This looks such a lovely moist cake. I can almost smell the whiskey!!Mmmmm
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