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Irish Barmbrack
March 19, 2009

I made this March 17th 2009, and unfortunately it came out really hard, even inside behind the crust, and we couldnt eat that day but we put in a whole apple sliced up and placed it and the cake cut in slices into a air tight container for the night. By the next day it was edible and the whole family enjoyed it. The appearance of the cake looked ok, but I think it overcooked. I cooked it right according to the directions, and baked it for an hour, at the temp it asked for, but I think that perhaps for our oven, that at that temp it was too much. Since they want another one today (the other is all gone), I will make another and bake for 45 minutes, not the whole hour, and check it and that may work for us. It was a good cake, the only thing is we couldnt eat it day one because it was hard and dry. The apple really changed all that. I have to wonder if the original recipe was for the celsius temp and that maybe when it was converted to farenheit (if it was) that that has something to do with it or if it was just our oven is a bit different. Allowing for these differences, I gave it four stars, not the highest rating.

  1. 31 Ratings

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