2 1/2 c Mixed dry fruit–currants
Dark & golden raisins.
1 c Boiling black tea
1 ea Egg
1 ts Mixed spice (see note*)
4 ts Marmalade
1 c (heaping)superfine sugar
2 1/2 c Self-rising flour
Place dried fruit in a bowl, cover with the hot tea and let soak
overnight. The next day, add the remaining ingreds. and mix well.
Preheat oven to 375 F. Pour batten into greased 7″ square pan and
bake in the center of oven for 1 1/2 hrs. Let cool in the pan on
awire rack. Slice and serve buttered with tea.
NOTE* (Mixed spices: equal parts of cinnamon, clove, nutmeg,
allspice, and mace.
1. In Northern Ireland and in the Republic, BRACK is the Celtic
word for salt and is used to mean “bread”. Barm brack is leavened
bread, the word BARM meaning yeast.
2. The term “barmbrack” for an Irish fruit loaf or cake does not
derive from barm or leaven. It is a corruption of the Irish word
“aran breac” (Speckled Bread).