Top 'o the morning to you! Now that it is March, it seems like a few Irish recipes are in order. I think everyone has a favorite way of doing corned beef and cabbage, so I didn't want to go right there. I always love trying something a little bit different and fun. So, this brack seemed like a wonderful option. If you haven't heard of tea brack before, you are not alone. You should certainly get familiar though!
You do have to start this relatively early if you want to make it all at once. You want the raisins and dates to soak in the tea for a while to become plump. There is no reason why you couldn't soak them overnight in the fridge to speed up the process in the morning. Then all you would have to do is stir in the rest of the ingredients and bake it. Easy peasy!
The brack is good served while still warm, but is also great at room temperature. Have it for breakfast. Have it for a snack with a glass of milk or some tea. Heck have it for dinner, nobody is watching!
Irish Tea Brack
1 cup (8 oz) brewed hot tea (I used orange spiced black tea, but any hot tea would work)
2 cups raisins
1 1/2 cups dates, chopped
3/4 cup packed brown sugar
2 cups whole wheat flour
1 T baking powder
1/2 tsp salt
1 large egg
1 T sugar
- Pour hot tea over raisins and dates. Let sit for at least 45 minutes, stirring occasionally to ensure all the fruit has a chance to soften and plump. You could do this the night before and let soak in the fridge overnight.
- In a large bowl, mix the sugar, flour, baking powder, salt and fruit along with any liquid they were soaking in.
- Stir in the egg until everything is uniformly incorporated.
- Spread in a greased 8" round cake pan and sprinkle with granulated sugar. Bake in a preheated 325 F oven for 60-70 minutes.
- Turn brack out of pan and cool on a wire rack.
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