Barmbrack
Makes 1 (9-inch) cake.
Brambrack is delicious toasted and smeared with butter. Brushing the just-baked cake with honey gives it extra shine and sweetness.
Ingredients
1 1/3 cups firmly packed brown sugar
2 cups plus 4 teaspoons hot strong-brewed black Irish breakfast tea *use 2 teabags to get extra-strong flavor.
1 ¼ cups dried cherries
1 cup raisins
1 cup golden raisins
¼ cup candied citrus peel.
3 cups all-purpose flour
2 teaspoons baking powder.
1 teaspoon mixed spice or pumpkin spice
½ teaspoon kosher salt
2 large eggs, lightly beaten.
2 tablespoons honey
Unsalted butter and honey to serve.
Directions
1. in a medium bowl, place brown sugar.
pour hot tea over sugar and stir until sugar is completely melted. Add cherries, raisins, golden raisins, and citrus peel, stirring to combine. Cover with a piece of plastic wrap and let stand at room temperature overnight to soak.
2. Preheat oven to 325° F. Butter a tall-sided 9-inch round cake pan or springform pan, line bottom of pan with parchment paper.
3. In a large bowl, whisk together flour, baking powder, spice, and salt. Gradually add fruit mixture to flour mixture alternately with eggs. Stir until well combined and o dry streaks remain. *(See Note) Pour batter into prepared pan.
4. Bake until golden and a wooden pick inserted in center comes out clean, 1 hour and 20 minutes to 1 hour and 30 minutes, covering with foil after 1 hour of baking to prevent excess browning. Let cool in pan for 20 minutes. Remove from pan, and place on a wire rack. Using a pastry brush, brush honey onto warm cake. Let cool completely. Store in an airtight container for up to 1 week. Serve with butter and honey.
Note: if you want to include a trinket in your barmbrack, wrap it in parchment, and add it to the batter before pouring the batter into the pan.