This week on the Adeline & Lumiere Blog we’re (pre) celebrating St Patricks Day! With that in mind, I thought I’d use a recipe that was given to me by my Aunty when I visited Ireland a few years ago. I had the best time in the Emerald Isle and with Fitzgerald as my surname, I felt right at home!
It was a few years ago, it still remains one of the best trips I’ve been on. Trekking through the Killarny National Park, walking up Mt Brandon (2nd highest mountain in Ireland… on the worst Irish Whiskey hangover of all time), ‘kissing the Blarney Stone’ and staying with the most welcoming and hospitable family on Earth, were among some of Ireland’s most memorable moments. We stayed on my Aunty & Uncle’s beautiful farm. Complete with horses, pheasant-hunting dogs and cooking on the Aga!… ahhh, what a life!
So, back to the cake. This Irish Tea Cake is commonly called Brack. It’s soaked in tea overnight so it’s deliciously moist. The recipe has not one ounce of fat in it, lucky, because Brack is best served slathered in butter. I swear to this day, Irish butter is the best in the world. I couldn’t find any at the supermarket but I found the next best thing… Tasmanian Butter! Big thanks to my Aunty Jan for this recipe (off the top of her head too!).
Brack tastes best slathered with fresh butter and a nice cup of tea :)
500g mixed fruit
400ml strong black tea
500g self raising flour
500g brown sugar
1 tsp mixed spice
1. Preheat oven to 170ºC.
2. Soak mixed fruit and peel in the strong black tea overnight or for at least four hours.
3. Add flour, sugar and egg and beat until well incorporated.
4. Pour mixture into a 25x25cm tin, cover with tin foil and bake for 1.5 hours.