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Irish Barmbrak

Irish Barmbrack (Fruit Loaf)

Whether served freshly baked or toasted the next day,this classic Irish fruit loaf is a simple, comforting bake that brings a tasteof Ireland to your kitchen.
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Prep Time 15 minutes
Cook Time 50 minutes
Servings: 10
Course: Dessert, Snack
Cuisine: Ireland
Ingredients Method Notes

Ingredients
  

  • 300 g mixed dried fruit
  • 250 ml strong black tea cooled
  • 225 g plain flour
  • 100 g light brown sugar
  • 1 large egg beaten
  • 1½ teaspoons baking powder
  • 1 teaspoon mixed spice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • A pinch of salt
  • Butter for greasing the tin

Method
 

  1. Place the mixed dried fruit in a large bowl and pour over the cooled black tea. Cover and leave to soak for at least 4 hours, or preferably overnight.
  2. Preheat the oven to 170°C (150°C fan) / 325°F. Grease and line a 900 g loaf tin with baking parchment.
  3. In a large bowl, sift together the flour, baking powder, mixed spice, cinnamon, nutmeg, and salt.
  4. Stir the brown sugar into the dry ingredients.
  5. Add the beaten egg and vanilla extract to the soaked fruit and tea, then mix well.
  6. Pour the fruit mixture into the dry ingredients and gently stir until everything is combined. Avoid overmixing.
  7. Transfer the batter to the prepared loaf tin and smooth the top with a spatula.
  8. Bake for 50–60 minutes, or until the loaf is golden brown and a skewer inserted into the centre comes out clean.
  9. Leave the barmbrack in the tin for 10 minutes, then transfer it to a wire rack to cool completely.
  10. Slice and serve with butter. The flavour often improves after resting for a day.

Notes

Chef’s Tips
  • Soak overnight: For the best flavour and texture, allow the dried fruit to absorb the tea overnight.
  • Use strong tea: Irish breakfast tea or another robust black tea works particularly well.
  • Don't overmix: Stir the batter just until the ingredients are combined to keep the loaf tender.
  • Check the loaf early: Ovens vary, so begin checking around 50 minutes to prevent overbaking.
  • Let it rest: Barmbrack develops a richer flavour and softer texture after a day or two.
  • Serve traditionally: Thick slices spread generously with butter are a wonderfully simple way to enjoy this classic Irish fruit loaf.