Irish Barmbrack

Makes 10 - 12 Servings
Dreaming of Ireland always invokes memories of enjoying a “cuppa” strongly brewed Barry’s Irish tea on a stormy day with a lovely piece of cake in hand. We love this recipe because it makes the most of this Irish soul satisfying beverage. Raisins and currants are soaked overnight in this black tea to create a moist spiced cake.
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  • 1½ cups (240g) golden raisins
  • 1½ cups (240g) sultana raisins
  • ½ cup (80g) currants
  • zest of 1 orange
  • zest of 1 lemon
  • 1⅓ cups (265g) brown sugar
  • 2 cups (500ml) black tea, brewed strong and hot
  • 3 cups (225g) all purpose flour
  • 2 teaspoons (10ml) baking soda
  • 1 teaspoon (5ml) cinnamon
  • ½ teaspoon (2.5ml) nutmeg
  • ½ teaspoon (2.5ml) ginger
  • ¼ teaspoon (1.25ml) clove
  • 2 eggs, beaten


In a large bowl, soak the raisins and currants with the tea overnight.

Preheat the oven to 350F (176C) when ready to bake the cake. Butter a round springform pan and set aside.

In a large bowl, whisk together the flour, baking powder and spices. Add the beaten eggs to the raisin/tea mixture and combine well.  Fold in the dry mixture and stir together until blended.  Pour the batter into the prepared cake pan.  Bake for 50-60 minutes or until a toothpick inserted in the centre comes out clean.

Serve with a good cuppa Barry’s tea for a real taste of Ireland!


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