Best Irish Tea Bread Recipes

Barm Brack (Irish Whiskey Tea Loaf) image

Provided by ChanaHolt

Categories Breads

Time P1DT2h

Yield 3-5 Loafs

Number Of Ingredients 8

1 1/2 pints strong brewed tea (or half strong tea and half irish wiskey I prefer the half and half method)
1 lb golden raisin
1 lb black raisins
1 lb brown sugar
1 lb all-purpose flour
3 teaspoons baking powder
3 eggs
6 tablespoons honey, melted (I use huckleberry honey for mine)

Steps:

First soak the raisins and sugar in the tea (or tea and whiskey) overnight.
Preheat the oven to 300 degrees F (150 degrees C).
Add Flour, baking powder, and eggs to the tea mixture.
Spoon the dough into a greased loaf pans. You should be able to fill 3 loaf pans, 8x4 inches (20x10 cm). (I prefer to make them in ready to give away little loaf pans which makes about five per batch).
Place loaf pans in the oven and bake for 1 hour and 45minutes.
Leave Bram Brack to cool in the pans for 10 minutes, then turn out onto a cooling rack and glaze the top with the melted honey. ( If you go with the small give away kind let cool then leave in tin drizzle honey on the top and cover with a little room on top and then give them away when ready.).

Irish Tea Bread image

Provided by Mandy

Time 13h

Yield 10 serving(s)

Number Of Ingredients 7

475 g dried mixed fruit
300 ml hot strong irish breakfast tea
1/2 cup brandy
250 g dark brown sugar
2 eggs, lightly beaten
500 g self-raising flour
1 teaspoon mixed spice

Steps:

Soak fruit in the prepared tea overnight.
When ready to bake, preheat oven to 150.C and grease & line a 20cm sqyare cake pan.
Stir brandy & sugar into fruit mixture until dissolved and then stir in the eggs.
Gradually fold in flour and spice and combine until mixture is smooth.
Pour into a pan & bake for one hour.
Remove from oven & cover with foil and bake for a further 30 minutes.
Set aside to cool for approx 30 mins before turning out onto a cooling rack to cool completely.
Store for 24 hours before slicing.
Serve with butter & a cup of tea.