Tea Brack a.k.a. Irish Freckle Bread

Tea Brack Recipe also known as Irish Freckle Bread made with nutritious red wheat flour
Serving Size: One 8" Round Loaf Prep Time: 1 Hour 15 Minutes Cook Time: 60-70 Minutes Cooking Temp: 325°F

Interestingly, the recipe uses brewed tea as its liquid. If desired, substitute 2 tablespoons Irish whiskey for an equal amount of the tea.

1 cup brewed hot tea; Irish breakfast tea is a good choice

1 cup raisins, packed

1/2 cup currants, packed

1 cup pitted prunes, snipped into small pieces

1 cup chopped dates

1 cup brown sugar, firmly packed

2 cups freshly ground red wheat flour

1/2 tsp salt

1 large egg

2 1/2 tbsp coarse sparkling white sugar

  1. Pour the hot tea over the dried fruits in a medium-sized bowl. Set the mixture aside to cool to lukewarm, about 1 hour.
  2. Preheat the oven to 325°F. Lightly grease an 8" x 2" round cake pan. If your pan isn't at least 2" deep, use a 9" round pan.
  3. In a medium-sized bowl, stir together the brown sugar, flour, baking powder, and salt.
  4. Add the dried fruit, and any remaining liquid. Stir till thoroughly combined; the batter will be thick and stiff.
  5. Add the egg, mixing till thoroughly combined.
  6. Spread the mixture into the prepared pan. Sprinkle the top evenly with the coarse sparkling sugar.
  7. Bake the bread for 60 to 70 minutes, till a cake tester inserted in the center comes out moist, but without clinging crumbs.
  8. Remove it from the oven, and turn it out of the pan onto a rack to cool.
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