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!