*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Reviewer Helen said this recipe made her homesick - I tend to agree!. Have always loved this bread (and there are many variations). Great thinly sliced with butter or cream cheese. I notice that a lot of reviewers complain that baking times are not correct - I never totally trust baking times as given because oven differ. Saves a lot of heartache and disappointment.
I made this recipe for our group gathering tonight and everyone loved it. It disappeared quickly. I realized when I went to make the recipe today that I had forgotten to soak the raisins overnight. I put some of the tea the brown sugar and the raisins in a sauce pan and brought it to a boil and let it cook a few minutes and set it aside for a couple of hours. The raisins were pretty well plumped up and it worked fine. As for the runniness of the batter I measured the flour then sifted it measured again and found I had a lot of flour left over if I were to go by the sifted measure and the batter did seem too runny so I put the rest of the flour in. My guess is that you measure before sifting in this recipe. At least it worked well. Also my eggs seemed small so I added one extra egg to the doubled recipe. I didn't have and couldn't find citron this time of year so I added about half the amount in orange and grapefruit zest and it gave a nice flavor. I cooked the zest in with the raisins and sugar so they got soaked for a while. I'll make it again and got requests for the recipe.
Yum! I originally tried this on holiday in Wales this past "summer" and it was delicious. It was recommended to me to try it spread with butter the way the Welsh have it and I loved it. This recipe is the exact of what I had in that little cafe in Wales and tastes fantastic. A definite must on my table this winter
This is very good. I made it for dessert on St. Pat's Day and everyone liked it very much. I'm giving it four stars instead of five because the baking time was so far off for me. I read another reviewer who made the same complaint so I watched the oven very closely. The temp stayed exactly at 350 and my cake (baked in a loaf pan) was done in 45-50 minutes. This cake is quite sweet even though I cut the brown sugar down to 3/4 C lightly packed. (If you reduce the sugar as I did be sure to cut down on the tea--maybe from 1 3/4 C to 1 1/2 so that the batter won't be runny and the fruit won't settle at the bottom.) By the way I used regular (brown) Sunmaid raisins and substituted glace fruit for the citron. (I'm sure that citron would have been very good because lemon goes so well with tea but I didn't have any.) Also I didn't have self-rising flour so I made my own. For this recipe just add 1 7/8 T baking powder and 5/8 t salt to the flour before sifting. One last thing: I always wonder what a recipe is going to taste like; and since I'd never heard of barm brack I was especially concerned about this one. I'd call it a kind of cross between zucchini bread and fruit cake--remember that I used glace fruit not citron--with a slight tea flavor (though no one but me seemed to taste the tea) and it's moist and dense in texture. Anyway this was really easy tasty and a little bit different from other desserts.
Tried this recipie twice & each time it has been a disaster 475ml of tea is too much & I do not believe that there is enough flour as this mix does not make a dough. The brack ends up burnt on the outside & raw in the middle terrible
Not horrid but.... Mine was done baking after an hour and hour-forty-five would have definitely been too much. All of the fruit settled to the bottom even though I mixed it all up and poured it and put it right in the oven. The batter was very runny and I suspect not thick enough to support the fruit. The overall taste was fine. I used Constant Comment tea from Bigelow. It is an orange spice tea. I think next time perhaps more flour.