Preheat your oven to 350 degrees f 175 degrees c and line a loaf pan with parchment paper that has been greased. Ingredients 1 3 4 cups 8 75oz 248g raisins 1 3 4 cups 8 75oz 248g sultanas 1 zest of lemon large 1 zest of orange large 1 1 3 cups 8oz 227g dark brown sugar 2 cups 16floz 500ml black breakfast tea hot and strong 3 cups 15oz 426g all purpose flour 2 teaspoons baking powder 1 teaspoon. Allow to soak up the liquid overnight. Place the cold tea in a bowl. 200g currants 200g sultanas 300ml strong tea 50ml whiskey or another 50ml tea 25g mixed peel roughly chopped 25g glace cherries quartered 25g blanched almonds roughly.
Place the fruit mix in a bowl and pour over the whiskey and cold tea. In a mixing bowl mix together the sugar flour baking powder beaten egg nutmeg and soaked fruit with its soaking liquid until well mixed. Thoroughly clean objects before adding them to the barmbrack. Preheat the oven to 170c 340 gas mark 3 and grease and line a 900g. Remove from oven and while hot brush the loaf with the reserved currant raisins juice for more flavor moistness and a nice sheen and let cool.
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Barmbrack is a traditional irish cake eaten on holidays. Line a loaf tin with baking paper and pour the mixture over. Place the fruit mix in a bowl and pour over the whiskey and cold tea. Spoon the wet dough into the lined. Preheat the oven to 355 f 180 c.
Preheat the oven to 355 f 180 c. Barmbrack is a traditional irish cake eaten on holidays. Add in the sultanas cover and set aside to soak overnight. Place the fruit mix in a bowl and pour over the whiskey and cold tea. Some raisins may absorb more liquid than.
Spoon the wet dough into the lined. Preheat your oven to 350 degrees f 175 degrees c and line a loaf pan with parchment paper that has been greased.
