BM# 75: A-Z Bake Around the World: Day 20
Bake of the Day: T for Tea Brack
We are starting the last week of our month long mega marathon and today we are baking a dish with the letter T. I have a delicious fruit cake called Tea Brack from Ireland. Mir recently posted the recipe for Irish Barmbrack, which looked amazing and here’s another version of the same bread. Barmbrack is a traditional Irish sweetened bread that is very similar to Welsh bara brith. It is also known as Irish Speckled loaf because the bread is dotted with raisins and other dried fruit. The dry fruit are soaked in tea and then used in the bread which gives the bread a nice tea flavor in the background.Traditionally when this barmbrack was baked for Halloween, they would a pea, a stick, a piece of cloth, a coin and a ring to the bread. Each item had a special significance to the person who discovered it in their slice of bread. The person who gets the pea wouldn’t marry that year; the stick meant an unhappy marriage; the cloth indicated poverty and the coin riches; while the person who found the ring would wed within the year.I used the recipe from King Arthur flour. This recipe only required the fruit to be soaked in hot tea for 1 hour. I used Earl grey tea, but Irish breakfasttea is a good choice. 2 tablespoons of Irish whiskey can be substituted for an equal amount of tea in the recipe.This fruit bread is dense, packed with fruit but still moist and delicious. It is entirely made with whole wheat flour, which I love. There is no added fat in the recipe. It is great to eat with some soft butter. Bread keeps well at room temperature for up to 10 days.
[inlinkz_linkup id=693907 mode=1]
- 1 cup Hot Brewed Tea
- 1 cup Raisins
- ½ cup Currants
- 1 cup Prunes, pitted and chopped into small pieces
- 1 cup Dates, pitted and chopped
- 1 cup Brown Sugar, firmly packed
- 2 cups Wholewheat flour
- 1 tbsp baking powder
- ½ tsp salt
- 1 tbsp Egg replacer whisked in 3tbsp water (or 1 large egg)
- 2½ tbsp Coarse Sparking White Sugar
- Combine all the dry fruit in a bowl. Pour the hot tea over the fruit and set aside to cool to lukewarm for about 1 hour.
- Preheat the oven to 325°F. Lightly grease a 8" round cake pan.
- In a mixing bow, combine the flour, brown sugar, baking powder and salt.
- Add the dried fruit and any remaining liquid. Stir everything thoroughly until combined. This is a thick and stiff batter.
- Add the egg replacer mixture and mix everything thoroughly.
- Transfer the batter to the prepared pan and sprinkle the top evenly with the coarse sparkling sugar.
- Bake the bread for 60~70 minutes or until a cake tester inserted into the center comes out clean.
- Remove from the oven and turn it out onto a wire rack to cool.