Little known fact, I’m obsessed with Ireland, haha. And I’m trying to change many people’s (usually nose-up) perceptions of Irish food. This glorious country has an abundance of Atlantic fish and seafood, lamb, cheese, and butter to die for. And their standards are very high when it comes to quality food.
My dear friend Síle O’Murphy, who lives in Ireland, sent an old Tea Brack recipe and asked me to modify it a bit. I think my version is pretty darn good if I do say so myself. Thanks for the inspiration Síle!
Speaking of Síle, she has also written a wonderful book, based in Ireland. It’s called Searching for Sheila. I just so happened to design the cover for her, and it was published last year. Take a look and get in the holiday spirit! You can find her book here, Searching for Sheila. I think the girls in the book eat some Tea Brack too, page 223. 🙂
Tea or coffee? Or a great afternoon snack
Tea Brack is a sweet cake (or bread?) often served with tea (or coffee), but it’s also made with tea. Tea soaked dried fruit and a little honey are the only sweeteners in this recipe. It almost has the resemblance of a fruitcake, (let’s not go there) it’s far from a traditional fruitcake. In the old days, it was served on Halloween, and it was your lucky day if you found the penny or a ring baked into the cake. Try it as a not-too-sweet afternoon snack, and since my version is made with white whole wheat flour, you can eat it guilt-free.
Irish Tea Brack
- Prep Time: 15 minutes
- Cook Time: 1 hour +
- Total Time: 1 hour 15 minutes
- Yield: 8 1x
- Category: Snack
- Method: Baking
- Cuisine: Irish
Description
Is it a cake? Or is it a bread. Any way you eat it, it’s delish! Enjoy this delectable treat with your afternoon tea or coffee.
Ingredients
Wet (Fruit) Ingredients
- 1/2 cup raisins (or dried cranberries)
- 1/2 cup golden raisins
- 1/2 cup currants
- 1/4 cup pitted dry dates (chopped)
- 1/4 cup dried apricots (chopped)
- 1/4 cup crystallized ginger (chopped and optional)
- 1–1/2 cups hot black tea (use two bags) (try Barry’s, or any black tea)
- 2 teaspoons vanilla extract
- 1/2 cup honey (use local honey if you can)
- 1 egg
- Butter (or baking spray) for pans
Dry Ingredients
- 1–1/2 cups white whole wheat flour (such as Sunrise Flour Mill Heritage Whole Wheat Pastry Flour)
- 1/2 cup oats
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt (affiliate link)
- 2 teaspoons pie spice (or cinnamon)
Instructions
- In a heat-proof bowl or glass measuring cup, steep the dried fruit* in the hot tea at least 1-hour or overnight (really, it’ll be okay). After soaking, add vanilla and egg.
- Preheat oven to 325°.
- Generously butter either two 6-inch cake tins, one 8-inch cake tin or 2 loaf tins.
- In a large bowl, whisk together dry ingredients, then combine with fruit mixture. Mix till thoroughly combined (don’t over mix). Scrape down the sides and bottom of the bowl. Pour the batter evenly into the tins.
- Place tins in the oven for 55-60 minutes (maybe 45 for cake tins), depending on which pans you use. You’ll know it’s done when a toothpick inserted in the center comes out moist, but without clinging wet batter.
- Can it get any easier?
Notes
*any dried fruit (you prefer) will work with this recipe, just be sure all the pieces are about the same size.
Drizzle with some caramel sauce, for a perfect dessert.
Here are a few tips for making your tea cake:
- Irish Whiskey (Kilbeggan is my favorite), just a tablespoon or two
- Crystallized ginger, be sure to get the small bits, or chop them up
- Any dried fruit will work in this recipe, use your favorite
Keep in mind, if you use anything other than black tea, it’s not traditional. Irish on Grand in St. Paul has a lovely Irish Breakfast tea called Barry’s. But any black tea will do. Another tip, use 2 bags.
I really hope you try this cake, it’s now a staple in my recipe repertoire!
Sláinte
This sounds good. I will try it soon. Mary Kay
Top of the mornin to ya! This bread/cake is pure yumminess! And don’t even like tea!!
Thanks for sharing! ☘️