Irish Tea Brach Fruit Loaf Recipes

Steps:

• Soak the raisins and currents in the cold tea overnight.
• Heat oven to 350F and line a 1 lb loaf pan with greased parchment paper.
• Add all the remaining ingredient to the raisins, currents and cold tea.
• Stir well and pour into the prepared loaf pan.
• Bake for apprx 1 1/2 hours or until cooked through.
• Keeps well in a covered tin.
• Serve buttered.

Steps:

• Preheat oven to 180 degrees Celsius.
• Add dried fruits to hot tea. Dissolve in the sugar. Let soak for about 15 minutes.
• Mix baking powder and flour.
• Add liquid ingredients, stir and mix well.
• Add mash bananas.
• Pour into a loaf tin.
• Bake for 1h and 30 minutes (or until a metal skewer comes out clean). I baked this at 180 degrees Celsius for the first 20 minutes, then lowered to 160 degrees for the next 50 minutes, and then 170 degrees for the final 20 minutes. I turned off the oven and let it sit in there for another 10 minutes.
• (But do the fork test to see when yours is done. You might need less time...)
• Allow to cool before cutting.

Steps:

• 1. Put the tea, sugar and dried fruit in a bowl, cover and leave to soak overnight,.
• 2. Preheat the oven to 180 C /350 F / Gas 4 and line a greased 2lb (900g) loaf tin.
• 3. Add the lightly beaten egg to the fruit mixture.
• 4. Sieve the flour and baking soda together and fold into the mixture. Turn into the prepared tin. Place in the oven and bake for 11/2 - 1 3/4 hours.
• 5. Transfer to a wire rack to cool completely before slicing.

Steps:

• Combine the mixed dried fruits, dried apricots , sugar and the black tea in a bowl. Leave overnight.
• Preheat oven to 180°C Grease a loaf tin.
• Add the beaten egg and sifted flour to the furit/tea mixture. Stir until combined.
• Bake 1 hour or until quite firm on the top.
• Allow to cool. Slice thinly and serve spread with butter.
• NOTE: Cooking time does not include the overnight soaking time.

Steps:

• Soak the dried fruit in the hot tea for 2 hours, then drain and gently squeeze out excess tea.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch Bundt pan. Stir together the flour cinnamon, nutmeg, and baking 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 Bundt pan.
• Bake in preheated oven for 1 hour or until the top of the cake 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. Press the objects of choice into the cake through the bottom before serving.

Steps:

• Mix the sultanas, raisins and orange zest in a large mixing bowl. Pour over the tea and cover the bowl. Leave to sit for a minimum of 6 hours or ideally overnight to allow the dried fruit to soak up all the liquid.
• Heat the oven to 180C/160 fan/gas 4. Grease and line a 900g loaf tin. Add the eggs, flour and sugar to the soaked fruit, ensuring everything is well combined. Spoon the mixture into the tin and place in the centre of the oven for 1 hour 30 mins or until firm to the touch. Leave to cool in the tin for 15 mins before transferring to a wire rack.
• Cut into thick slices and serve with butter. To store, wrap tightly and keep in an airtight container for up to five days. The loaf will taste even better after a few days.