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Irish Barmbrack

Irish Barmbrack

  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    5 h 15 m
Brooke Elizabeth

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 294 kcal
  • 15%
  • Fat:
  • 0.9 g
  • 1%
  • Carbs:
  • 70.4g
  • 23%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 69 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  1. Soak the dried fruit in the hot tea for 2 hours, then drain and gently squeeze out excess tea.
  2. 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.
  3. 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.
  4. 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

Megan
37

Megan

3/24/2008

This was very good and easy to make. I used a mix of dried fruits that were diced (apples, apricots, raisins, peaches, and pears). I was a little concerned with how thick my batter was when I was making it; I had to scoop out spoonfuls and spread them around my pan. It came out great though and was really good sliced and buttered then broiled for a couple minutes. I will make this again for sure.

nancy r
28

nancy r

3/16/2008

I love this recipe. I used a mixture of sultana raisins, dried cranberries and apricots. Great texture and flavour. I also dusted it with icing sugar to finish it off. Pretty and delicious. Thanks Brooke!

CHAS826
17

CHAS826

3/17/2009

I made this tonight for a St. Patrick's Day Party. I followed the recipe exactly. I think that the bake time is much too long though. The bread was very hard after baking for this long. I should have checked it earlier, but my oven is pretty true to temperatures and recipes. Next time I will check the bread sooner. The taste was nice though, a mix between a fruit cake and a spice bread.

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