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 aren't difficult to make and won't take hours sweating over them, 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 above boxes! :) Hope you'll give it a go too!
Another great one from "The Nation's favourite food" by Neven Maguire.
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 egg, beaten
- 1 tablespoon clear honey
- farmhouse butter, to serve
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 base line with parchment paper. Sieve the flour and nutmeg into a
bowl and then stir into the soaked fruit mixture with the 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 center 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 honey and then leave to cool completely on a wire rack. Cut into slices and spread
with butter to serve.
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