Tea Brack

Recipe by PJ Hamel
136 Reviews 4.6 out of 5 stars

Tea brack (aka Irish Freckle Bread) is a moist, close-grained, packed-with-fruit breakfast bread (some might call it cake!). Based on Ireland's classic yeasted barmbrack (sweet bread speckled with dried fruit), this quicker version is equally popular, where its only sweetness comes from the raisins and sultanas it's packed with. Our Americanized version adds brown sugar plus additional fruit (use Fruitcake Fruit Blend or your own blend). Like the original Irish tea brack, the fruit is soaked in brewed tea so that they become soft and jammy. If desired, substitute 2 tablespoons (28g) Irish whiskey for an equal amount of the tea.

Prep
10 mins
Bake
1 hr 20 mins
Total
2 hrs 20 mins
Yield
9" round cake or 1 tea loaf
Tea Brack - select to zoom
Tea Brack - select to zoom
Tea Brack - select to zoom
Tea Brack arranged on a table and seen from above with a bag of King Arthur Baking Fruitcake Fruit - select to zoom
Tea Brack seen from above in a tea loaf pan - select to zoom
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Instructions

Prevent your screen from going dark as you follow along.

  1. Place the dried fruit in a small bowl, then pour the hot tea over the top. Set the mixture aside to cool to lukewarm, about 1 hour.

  2. Preheat the oven to 325°F. Lightly grease a 9" round pan or a tea loaf pan. 

  3. In a medium bowl, stir together the flour, brown sugar, baking powder, and salt.

  4. Add the soaked dried fruit and any remaining liquid. Stir until thoroughly combined; the batter will be thick and stiff.

  5. Add the egg, mixing until thoroughly combined.

  6. Spread the mixture into the prepared pan. Sprinkle the top evenly with the coarse sparkling sugar.

  7. Bake the tea brack for 60 minutes, then tent with foil and continue baking for 20 minutes, until the center is set. A toothpick or thin knife inserted in the center should come out moist, with no crumbs clinging to it. 

  8. Remove it from the oven, and turn it out of the pan onto a rack to cool.

  9. Store leftover tea brack at room temperature, covered, for several days. Freeze for longer storage.

Tips from our Bakers

  • No Fruitcake Fruit Blend? Substitute 1 cup (142g) raisins, 1/2 cup (71g) currants, 1 cup (163g) pitted prunes (snipped into small pieces), and 1 cup (142g) chopped dates.

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