Whiskey barmbrack
A wee dram of whiskey makes this brack extra special
SERVES
8
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
50
MINUTES
Ingredients
50g of currants
50g of mixed peel
200g of raisins
100g of sultanas
the zest of 2 oranges and 1 tbs of orange juice
320mls of warm strong tea
3 tbsp of whiskey
200g of self-raising flour
130g of Demerara sugar
1 tsp of mixed cake spice
1 tsp of ground cinnamon
1 tsp of powdered ginger
2 eggs, lightly beaten
1 tbsp of honey
Method
Mix the dried fruit and zest together and add the tea, juice and whiskey. Place into a large bowl and cover with clingfilm. Leave to stand over night or for at least three hours.
The next day preheat your oven to 180 degrees and line a 2lb loaf tin with parchment.
Add the flour, sugar and spices to the fruit and stir everything well. Stir in the eggs and combine the mixture completely. Scoop it into the lined tin.
Bake for 50 minutes then test it with a skewer; it may need another ten minutes or so. While it is still warm brush the honey over the top. Allow to cool in the tin.
