About this recipe:Barmbrack is traditionally a yeasted Irish fruited loaf. This is a quick bread version, using bicarbonate of soda as the only raising agent. This loaf is studded with moist fruit and fragranced with cinnamon, nutmeg and orange zest. Slice thickly and serve with butter.
390g dried mixed fruit, chopped
350ml hot brewed tea
310g plain flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon bicarbonate of soda
300g caster sugar
4 tablespoons lemon marmalade
1 teaspoon grated orange zest
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Soak the dried fruit in the hot tea for 2 hours, then drain and gently squeeze out excess tea.
Preheat oven to 180 C / Gas 4. Grease a 23cm tube cake tin. Stir together the flour cinnamon, nutmeg and bicarbonate of soda; set aside.
Beat the egg, sugar, marmalade, orange zest and tea-soaked fruit until well combined. Gently fold in the flour until just combined, then pour into the prepared tin.
Bake in preheated oven for 1 hour or until the top of the bread springs back when lightly pressed. Allow to cool in the pan for 2 hours before removing. Continue to cool to room temperature on a wire rack.