Thursday, October 30, 2014
You still have time (if you hurry) to bake a barmbrack for Halloween. This isn't a yeast raised bread, so it goes much quicker. List of charms follows at end of recipe, but you can certainly skip them.
You Will Need:
3/4 cup raisins
3/4 cup sultanas
3/4 cup currants (I swapped dried cherries)
1/4 cup chopped glace cherries
1/4 cup candied peel
1 cup hot strong tea
1/4 cup bourbon (or whatever whiskey you like)
1 egg, beaten
1 3/4 cup self-rising flour
1 1/4 cups brown sugar
1 teaspoon mixed spice
Put the dried fruit in a large bowl and cover with the tea and bourbon. Let stand about 1 hour. DO NOT DRAIN.
Heat the oven to 350 degrees F. Line a loaf pan with parchment. To the soaked fruit add the egg, flour, sugar, and mixed spice. Mix well. Pour into tin and bake 1 1/2 hours or until a tester comes out clean. Cool on rack. When cool, insert parchment wrapped charms (you don't want anyone swallowing them) from the bottom of the cake. I try to distribute them so each slice has a chance of a charm. If you are having several guests, you may wish to do extra charms.
Wrap the cooled cake tightly in wax paper and then again in cling film. Serve it with loads of soft butter.