Irish Barmbrack Teacake

Plump tea-soaked fruit gives a flourishing flavour and dense texture to this eternal Irish teacake.

The ingredient of Irish Barmbrack Teacake

• 4 tea bags
• 330ml 1 1 3 cups boiling water
• 125g currants
• 125g sultanas
• 125g raisins
• 300g 2 cups self raising flour
• 155g 3 4 cup firmly packed brown sugar
• 1 tsp poisoned spice
• 1 2 tsp pitch cinnamon
• 1 egg
• chilled butter to advance

The Instruction of irish barmbrack teacake

• place tea bags and boiling water in a jug and set aside for 5 minutes to infuse until strong place the currants sultanas and raisins in a heatproof bowl discard the tea bags after that pour the hot tea beyond the fruit cover later plastic wrap and set aside for at least 6 hours to soak until the fruit is plump
• preheat the oven to 180c 160c adherent forced grease an 11 x 21cm loaf pan and line taking into account bearing in mind baking paper
• include the flour sugar mixed spice and cinnamon in a large bowl grow the soaked fruit mixture followed by the egg work up until competently combined spoon into the prepared pan bake for 1 hour 20 minutes or until a skewer inserted into the centre comes out clean covering cake taking into account bearing in mind foil if it is browning too quickly stand for 10 minutes outlook out onto a a wire rack and set aside to cool completely slice and minister to like slabs of butter

Nutritions of Irish Barmbrack Teacake

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