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| Barmbrack |
Ingredients
2 cups black tea, cooled
¾ cup raisins
½ cup dried currants, cranberries, or cherries
2 tablespoons each candied lemon and orange peel, minced
2 cups flour, plus more
¼ cup light brown sugar
2 teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon freshly grated nutmeg
¼ teaspoon ground cloves
6 tablespoons unsalted butter
¼ cup whole milk
1 egg, beaten
Assorted charms, wrapped individually in parchment paper
⅓ cup honey, warmed
Cooking Instructions
Stir tea, raisins, currants, and candied lemon and orange peel in a bowl; cover with plastic wrap and let sit 2 hours, then drain and set aside. Heat oven to 325 degrees Fahrenheit. Whisk flour, sugar, baking soda, cinnamon, nutmeg, and cloves in a bowl; make a well in the center. Mix reserved fruit, the butter, milk, and egg in a bowl and add to well; stir until a wet dough forms. Press dough into a greased 8-inch cake pan and push charms into dough. Bake until firm, 35–40 minutes. Brush with honey; bake 2 minutes more. Let cool slightly; serve with butter, if you like.
by Chef Hogan |
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