Tea Brack is a traditional Irish loaf cake full of warming spices and sweet dried fruit that’s been soaked in tea. Enjoy a slice of this moist quick bread plain or with butter for a delicious treat straight from the Emerald Isle.
About this recipe
There is some confusion or controversy over the correct name for this delicious fruit cake. My research indicates the following explanations.
Barm brack is traditionally a yeasted fruit bread that’s a popular Irish Halloween treat. It’s an airy, sweet bread, requiring kneading and rising time, before baking in a round cake pan.
Tea Brack is a quicker and easier version eaten year round in Ireland, but especially in the months leading up to St Patrick’s Day. It’s filled with tea soaked raisins and currents just like Barmbrack, but in a dense, easy to throw together, quick bread.
Whichever name you use for this fruity loaf, it makes a wonderful afternoon snack or breakfast bread toasted or plain. It’s long lasting freshness (up to 10 days) makes Tea Brack a great care package treat as well!
Recipe ingredients
In Ireland, the spice blend used in Tea Brack is called, “ mixed spice ”. It’s a combination of warm spices like cinnamon, nutmeg, ginger, and cloves. In the United States, any pie spice blend (pumpkin pie spice, apple pie spice, etc.) would be very similar and a good substitute.
Instructions
This is an overview of the instructions. The full instructions are in the recipe card below.
- Pour the tea over the dried fruit. Cover the bowl and soak the fruit overnight.
- In the bowl of an electric mixer, beat the sugar and egg until light in color.
- In a large mixing bowl, whisk together the flour baking powder, and spices. Add the flour mixture to the sugar and egg. Mix in the soaked fruit and tea.
- Pour the batter into a buttered loaf tin and bake for 50-60 minutes, until a toothpick inserted at the center comes out clean.
Tips
- An stand mixer is not required for this recipe. Hand mixing requires a bit of muscle, but works well.
- This loaf is delicious using all kinds of dried fruits. Keep the total quantity of 2½ cups dried fruit and add or substitute chopped dates, cherries, prunes, or apricots.
- For the best flavor, a strong black tea with robust flavor is recommended. Irish Breakfast tea can be substituted with any tea with a strong Assam component such as Scottish Breakfast or Assam Breakfast.
- This recipe can also be used to make 3 mini loaves, 3” x 5”, baked for 40 minutes.
- Eat slices of this bread plain or toasted with butter, cream cheese, or jam.
Frequently asked questions
Yes. It freezes very well for several months. Wrap the loaf in plastic wrap and place in a freezer weight zip lock bag.
Store wrapped in plastic wrap in an airtight container at room temperature.
This quick bread stays fresh for up to 10 days.
More St. Patrick’s Day treats
Irish Oatmeal Cookies are soft and chewy. Irish oatmeal keeps its chewiness while baking and adds a nutty flavor. Butter provides rich, creamy taste and golden syrup adds the warmth of toffee.
Biscotti are an Italian cookie, but Chocolate Mint Biscotti are dressed in green and beautifully swirled with rich chocolate and cooling peppermint just for St. Patrick’s Day!
For a fun and tasty treat the kids will love, turn chocolate coated sandwich cookies into adorable Leap-rechauns and Pots of Gold !
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Tea Brack
Equipment
- 5" x 9" loaf pan
Ingredients
- 2 ½ cups dried mixed fruit (golden raisins, raisins, and currants)
- 1 ¼ cups Irish Breakfast tea cold tea or room temperature tea
- ½ cup dark brown sugar packed
- 1 large egg
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons pie spice pumpkin pie spice, apple pie spice, etc.
Instructions
- In a medium mixing bowl, pour the tea over the dried fruit. Cover the bowl and soak the fruit at room temperature overnight.
- When ready to bake the next day, preheat the oven to 350°F and butter a 5" x 9" loaf pan.
- In the bowl of an electric mixer, beat the sugar and egg until light in color.
- In a large bowl, whisk together the flour baking powder, and spices.
- Add the flour mixture to the sugar and egg. Beat to combine.
- Stir in the soaked fruit mixture and the remaining tea.
- Pour the batter into the prepared pan and bake in a preheated oven for 50-60 minutes, until a toothpick inserted at the center comes out clean.
- Allow the loaf to cool in the pan for 10 minutes, then run a knife around the edges and transfer the loaf onto a wire rack to cool completely.
- Store wrapped in plastic wrap in an airtight container at room temperature for up to 10 days.
Notes
- An electric mixer is not required for this recipe. Hand mixing requires a bit of muscle but works well.
- This loaf is delicious using all kinds of dried fruits. Keep the total quantity of 2 ½ cups dried fruit and add or substitute chopped dates, cherries, prunes, or apricots.
- For the best flavor a strong black tea with robust flavor is recommended. Irish Breakfast tea can be substituted with any tea with a strong Assam component such as Scottish Breakfast or Assam Breakfast.
- This recipe can also be used to make 3 mini loaves, 3” x 5”, baked for 40 minutes.
- Eat slices of this bread plain or toasted with butter or jam.
- Bake loaves in disposable foil pans and keep the loaves in the pans for mailing.
- Double wrap loaves (whether out of the pan or in a disposable pan) in plastic wrap and place in a freezer weight zip lock bag.
- Only ship Tea Brack in cool/cold temperatures, to prevent the loaf from molding in transit.
Colleen
So delicious, and easy to do. I always have raisins on hand & I needed to use up some dates, prunes & maraschino cherries. I make my own pumpkin spice and tea is a staple in this household. The loaf tastes amazing. Next time I’ll add walnuts or pecans with whatever dried fruit I have in the pantry. Orange zest is another option for this versatile recipe. Thank you
Wendy Sondov
Hi, Colleen. I’m glad you found so many delicious ways to enjoy this versatile loaf! The added prunes and dates sound great to me!