Irish Barmbrack

SUBMITTED BY: Brooke Elizabeth PHOTO BY: ahomme

"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."

RECIPE RATING:

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PREP TIME	15 Min
COOK TIME	1 Hr
READY IN	5 Hrs 15 Min
Original recipe yield 1 - 9 inch Bundt pan

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

2 1/2 cups chopped dried mixed fruit
1 1/2 cups hot brewed tea
2 1/2 cups flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon baking soda
1 egg
1 1/2 cups sugar
1/4 cup lemon marmalade
1 teaspoon grated orange zest

What to Drink?
	Shaggy's Manhattan

DIRECTIONS

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.

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REVIEWS

Reviewed on Mar. 24, 2008 by Megan

This was very good and easy to make. I used a mix of dried fruits that were diced (apples,... MORE

Reviewed on Mar. 16, 2008 by nancy r

I love this recipe. I used a mixture of sultana raisins, dried cranberries and apricots. ... MORE

Reviewed on Mar. 17, 2009 by CHAS826

I made this tonight for a St. Patrick's Day Party. I followed the recipe exactly. I think... MORE

Reviewed on Mar. 18, 2009 by solamichella

This was delicious!I was looking for an Irish dessert that didn't have alcohol in it to take... MORE

Reviewed on Mar. 17, 2009 by Amy Katharine

This is now a regular in my cook book! I made it for a class for Samhein (Celtic Halloween) ,... MORE

Reviewed on Mar. 20, 2009 by morgiana

Full Review

The reviewer gave this recipe 4 stars. This recipe averages a 4.67 star rating.

morgiana
Mar. 20, 2009

I made this March 17th 2009, and unfortunately it came out really hard, even inside behind the crust, and we couldnt eat that day but we put in a whole apple sliced up and placed it and the cake cut in slices into a air tight container for the night. By the next day it was edible and the whole family enjoyed it. The appearance of the cake looked ok, but I think it overcooked. I cooked it right according to the directions, and baked it for an hour, at the temp it asked for, but I think that perhaps for our oven, that at that temp it was too much. Since they want another one today (the other is all gone), I will make another and bake for 45 minutes, not the whole hour, and check it and that may work for us. It was a good cake, the only thing is we couldnt eat it day one because it was hard and dry. The apple really changed all that. I have to wonder if the original recipe was for the celsius temp and that maybe when it was converted to farenheit (if it was) that that has something to do with it or if it was just our oven is a bit different. Allowing for these differences, I gave it four stars, not the highest rating.

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I made this March 17th 2009, and unfortunately it came out really hard, even inside behind the... MORE