Ireland’s OWN Barmbrack also known as Brack cake

Ireland’s OWN Barmbrack, also known as Crack cake, originates from Ireland and is traditionally associated with Halloween. The name "Barmbrack" comes from the Irish word "báirín breac," which means "speckled loaf," referring to the specks of dried fruit in the bread.
Historically, brack was made as a yeast-raised bread, distinct from the more common tea brack, which uses baking powder as a leavening agent. The yeast-raised version is believed to have originated from adding yeast ("barm") to the dough, hence the name.
Barmbrack is traditionally associated with Halloween (Samhain) in Ireland. Baking a barmbrack with various symbolic items, such as a ring, a coin, a piece of cloth, and a small stick, was customary. Each item had a specific meaning:
Ring: Signified that the finder would be married within the year.
Coin: Foretold wealth or good fortune.
Cloth: Indicated bad luck or poverty.
Stick: Predicted disputes or unhappy marriages.
The traditional recipe for barmbrack involves soaking dried fruits in tea, sometimes with added whiskey, to plump them up. The bread is lightly spiced and sweetened, with the soaked fruit folded into the dough.
While the yeast-raised version remains popular, many modern recipes use baking powder for convenience. Some variations also include glacé cherries or candied peel.
Barmbrack remains a popular treat in Ireland, particularly around Halloween, though it is enjoyed year-round. It is often served toasted with butter alongside a cup of tea.
Today, barmbrack is widely available in Irish bakeries and supermarkets, especially during Halloween.
👇 RECIPE BELOW
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Remember, when following a recipe, you must taste the dish as you go along. All recipes may require some adjustments to suit your personal preferences. These recipes are complete and make for great foundations you can tailor. I hope you enjoy cooking as much as I do.
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Ingredients:
- 300g self-raising flour
- 5g baking powder
- 5g salt
- 5g mixed spice
- 120g light brown sugar
- 1 large free-range egg
- 1 – 2 tbsps Irish Whiskey optional
- 250g sultanas
- 250g raisins
- 300ml strong tea (for soaking the fruit overnight)
- 100ml strong tea (for making up the batter)

Mixed spice
1 tbsp cinnamon
1 tsp Nutmeg
1 tsp allspice
1 tsp ginger
1/2 tsp cloves
1/2 tsp coriander

tin dimensions of 9 inches by 4 inches by 3 inches

Preheat your oven to 160°C (320°F) Bake 1 hour 30 mins
Airfryer 140°C (280°F) Bake for 40 mins - then Bake covered for 25 mins - keep baking and checking until the skewer inserted is clean.


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