As far as underappreciated baked goods go, fruitcake may just take … the cake. Despite a lackluster reputation and status as a substitute for a doorstop, fruitcake has a proud—almost noble—past, and remains an integral part of a centuries-old Irish tradition.
While many Americans associate fruitcake with the Christmas season, Irish fruitcake, or barmbrack, has its roots in Halloween. Traditionally, on All Hallows Eve, barmbrack was used in a fortune-telling game whereby small trinkets and charms such as cloth, coins, and rings were inserted into slices of the dense bread. Each of these items symbolized a particular future for the person who found them. For example, if you found a hidden bean, you would not be getting married that year. A twig or matchstick symbolized an unhappy relationship. Coins predicted great wealth, and a ring meant an impending marriage. Thanks to our Ireland in Depth Program Director Daren Blake you’ll find a delicious recipe for barmbrack below so that you too can dish out slices of fatalism at your next party, and debunk the notion that fruitcakes are anything other than a tasty, fun-filled treat.
Barmbrack
Ingredients:
1 cup of orange-spiced tea, prepared
4 cups white flour
¾ tsp. ground cinnamon
¼ tsp. nutmeg
¼ tsp Allspice
Pinch of salt
½ stick butter
1 package of yeast
½ cup brown sugar
1 tsp. white sugar
1 ¼ cups lukewarm milk
1 egg, beaten
1 cup raisins
1 cup dried fruit
Small trinkets
Preparation:
The evening before you prepare the cake, soak the raisins and other dried fruit in the brown sugar and tea. Drain before using.
- Pre-heat oven to 350 degrees.
- Sift flour, spices, and salt into a bowl. Rub in the butter.
- Add the yeast to the teaspoon of sugar and one teaspoon of warm milk.
- Pour the rest of the warm milk and egg into the yeast mixture, and combine with the dry ingredients and the sugar. Beat well and knead until the batter is stiff, but elastic.
- Fold in the prepared fruit. Cover the bowl with a damp cloth and leave in a warm place until the dough has doubled. Knead again for another two or three minutes and divide between two greased 1 lb. loaf pans.
- Wrap the charms in greaseproof paper and then hide them in the dough. Be sure they are well-distributed. Cover again and let rise until the dough comes up to the top of the pan (30 minutes to an hour).
- Bake at 350 degrees for about an hour, until the top is nicely browned and the bread sounds hollow when thumped.
Servings: 16-18
Enjoy this customary Irish treat—and others like it—on our Ireland in Depth vacation.