Here’s a traditional Irish Tea Brack recipe — a moist, fruity tea loaf that’s perfect sliced and buttered with a cup of tea. It’s simple to make and gets even better after a day or two!
Traditional Irish Tea Brack
Ingredients:
300 ml (1¼ cups) strong black tea (e.g., Irish breakfast), cooled
225 g (1⅛ cups) mixed dried fruit (raisins, sultanas, currants, etc.)
100 g (½ cup) light brown sugar
1 large egg
225 g (1¾ cups) self-raising flour
½ tsp mixed spice (optional but traditional – cinnamon, nutmeg, allspice)
Pinch of salt
Instructions:
Soak the fruit:
Place the dried fruit and sugar in a bowl.
Pour over the cooled tea, stir well, cover, and leave to soak overnight (or at least 6 hours).
Prepare to bake:
Preheat your oven to 170°C (325°F).
Grease and line a 900g (2 lb) loaf tin.
Mix the batter:
Beat the egg and stir it into the soaked fruit mixture.
Sift in the flour, mixed spice, and salt. Mix until just combined — don’t overmix.
Bake:
Pour into the prepared tin and smooth the top.
Bake for 1 hour to 1 hour 10 minutes, or until a skewer comes out clean.
Cool:
Let cool in the tin for 10 minutes, then turn out onto a wire rack.
Serving Tips:
Slice thickly and serve plain or buttered.
Keeps well for up to a week in an airtight tin.
The flavor improves after a day or two!
