Irish Barmbrack
Brooke Elizabeth
Barmbrack is a traditional Irish cake eaten on holidays. After pouring into the prepared pan, it is tradition to add objects to the barmbrack which symbolize certain things for the person who receives each in their slice. Thoroughly clean objects before adding them to the barmbrack. These objects can be pressed into the bottom of the loaf after baking instead: coin-wealth or good fortune; ring-will marry within the year; bean-poverty; pea-will not marry within the year; matchstick-unhappy marriage; thimble-single for life.
Prep Time 2 hrs 15 mins
Cook Time 1 hr
Cooling 2 hrs
Course Dessert
Cuisine Irish
Servings 12
Calories 294 kcal
- 2 ½ Cups Chopped Dried Mixed Nutes
- 1 ½ Cups Hot Brewed Tea
- 2 ½ Cups Flour
- 1 tsp Ground Cinnamon
- ½ tsp Ground Nutmeg
- ½ tsp Baking Soda
- 1 Egg
- 1 ½ Cups Sugar
- ¼ Cup Lemon Marmalade
- 1 tsp Grated Orange Zest
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.