Meaning ‘speckled loaf’ in Irish, you will often see this loaf anglicised as ‘barmbrack’. This tea loaf is a traditional autumnal bake in Ireland, particularly after the harvest season and in the run-up to Samhain (Halloween). Traditionally a ‘barmbrack’ was a loaf made with the ‘barm’ yeast left over from ale-making, giving it a malty flavour, though it was often prone to failing as a leavening agent. This recipe here - technically a cake - is loaded with tea-soaked fruits, and you’re at liberty to include any variety of dried fruits that you like including raisins, dates, apricots or glacé cherries. Despite containing no butter or fat, this loaf is incredibly moist and will keep for almost a week when wrapped well, retaining moisture on account of the soaked fruit. It’s best enjoyed a couple of days after baking, buttered severely. Let’s go!
