A delicious Irish bread traditionally made at Halloween but is delicious anytime of the year. Similar to the American holiday fruitcake but not as dense.
Course Around the World Recipes, Bread
Cuisine Irish
Keyword Brack, Bread, dried fruits, Irish, Paradise Fruit Co., tea
Prep Time 12 hourshours10 minutesminutes
Cook Time 1 hourhour
Total Time 13 hourshours10 minutesminutes
Servings 1Loaf
Author Lynn / Turnips 2 Tangerines
Ingredients
2/3cupgolden raisins
2/3cupcurrants
2/3cupchopped dried dates OR SUBSTITUTE
2cupsParadise Fruit Co mixed fruit cake blend
1 1/4cupsfreshly brewed loose-leaf strong black tea
1lemon, juice and zest from
1orange, juice and zest from
1/2cuppacked brown sugar
1/4cuphoney
1largeegg
2cupsall purpose flour
1teaspoonbaking powder
1/2teaspoonsalt
1/4teaspoonbaking soda
1/2teaspooncinnamon
1/4teaspoonginger
1/4teaspooncloves
2tablespoonsIrish whiskey, optional
2tablespoonshoney, optional
Instructions
INSTRUCTIONS
Combine the raisins, currants and dates in a large heat-proof bowl. Pour the hot tea over the fruit. Add grated zest and all the juice from the lemon and the orange. Stir in brown sugar and honey. Cover the bowl and set aside overnight.
Lightly grease a 9"x5" loaf pan and line with parchment paper. Preheat the oven to 325°F.
Add the egg to the soaked fruit and mix well. In a separate bowl, whisk together the flour, baking powder, salt, baking soda and spices.
Add all of the wet ingredients to the dry ingredients and stir just until combined.
Pour the batter into the prepared pan and smooth out. Bake until a toothpick inserted in the center comes out clean, about 1 hour.
Optional: While the cake bakes, stir together the whisky and the remaining 2 tablespoons of honey.
As soon as the cake comes out of the oven, brush the whiskey mixture over the top of the loaf. Use all the glaze, it will absorb as the cake cools. Cool the loaf 20 minutes before removing from the pan.