Irish tea bread / brack...

I love cakes, cakes with sultanas and mixed peel in them, cakes that aren't plain, cakes that have a little "kick" in them (some spices), cakes that I can enjoy with my coffee, cakes that I can easily pack into my lunch box, cakes that my two little Angels will eat.

The below - Irish tea cake/brack - ticks all the above boxes! Hope you'll give it a go too.

Another great one from "The Nation's favourite food" by Neven Maguire, but of course I had to make few changes to make it vegan. All worked perfectly together, as always :)

How to make it...

- 100 g sultanas 
- 100 g currants or raisins 
- 50 g glace cherries, chopped 
- 50 g cut mixed peel 
- good splash Irish whiskey 
- 300 ml strong hot tea 
- 225 g light brown sugar 
- a little sunflower oil, for greasing 
- 275 g self-raising flour 
- good pinch of freshly ground nutmeg 
- 1 aquafaba egg (3 tablespoon aquafaba)
- 1 tablespoon golden syrup 


- Place the sultanas in a large bowl with the currants or raisins, glace cherries, mixed peel and whiskey.
- Pour over the tea and then stir in the sugar until dissolved. 
- Cover with a plate and leave overnight to allow all the fruit to plump up.  
- Preheat the oven to 150 C. Lightly grease a 900 g non-stick loaf tin with 
sunflower oil and then line base with parchment paper. 
- Sieve the flour and nutmeg into a bowl and then stir into the soaked fruit mixture with the aquafaba egg until evenly combined. 
- Turn into the prepared tin and level the surface. 
- Bake for 1 1/2 hours or until well risen and firm to the touch. A fine skewer inserted into the centre should come out clean. 
- Allow the tea bread to cool in the tin for about 10 minutes before turning out. 
- Brush the top with the golden syrup and then leave to cool completely on a wire rack. 


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Pozdrawiam, Anula.