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Irish Tea Brack ☘️🫖
Give me a thick slice, a good spread of butter and a cup of tea, and I’m happy!
This is my Irish tea brack. The fruit gets a lovely overnight soak in strong tea, so it’s beautifully moist and full of flavour.
Unlike traditional yeasted Halloween barmbrack, there’s no yeast or hidden ring in this one although I wouldn’t say no to a little extra luck! I’ve brushed the top with a warm Irish whiskey and honey glaze. Gorgeous! Hit the save button and get the kettle on! ❤️
Jolene x 

Ingredients
375 g mixed dried fruit (I use a pack of @gembakes.ie , its already measured out!)
300 ml strong black tea, made with 3 @barrysteagram tea bags, bags removed
Finely grated zest of 1 orange
125 g soft dark brown sugar
1 large egg, beaten
225 g self-raising flour
1 tsp mixed spice
A pinch of salt
1 tbsp Irish whiskey
For the glaze
2 tbsp Irish honey
1 tbsp Irish whiskey

Method
Add the dried fruit, orange zest and hot tea to a large bowl. Stir, allow to cool, then cover and leave to soak overnight.

Preheat the oven to 160°C fan. Grease and line a 2 lb loaf tin.

Keep all the lovely soaking liquid in the bowl. Add the sugar and beaten egg, then mix.
Fold in the flour, mixed spice and salt, then stir in the whiskey.

Spoon into your prepared tin and level the top. Check after 50–60 minutes, but allow longer if needed. A skewer inserted into the centre should come out without wet batter. Cover loosely with foil if the top is browning before the centre is baked.

Gently warm the honey and whiskey together until combined, then brush over the warm brack.
Leave in the tin for 15 minutes before transferring to a wire rack. Cool before slicing, then serve with a generous spread of butter!

For a family version, leave out the whiskey and brush with a little warmed honey : the whiskey glaze retains alcohol. 

#Irishteabrack.
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