Quick Irish barmbrack (fruity tea loaf)

The original Irish barmbrack is much like a yeast loaf sweetened with a sprinkling of dried cake fruit — a bit like South African raisin bread. Traditionally served toasted with afternoon tea, this version is a quick one made with baking powder and a wee drop of whiskey

Makes: 2 loaves

Ingredients:

2 tea bags

Splash of Irish whiskey (optional)

500ml (2 cups) boiling water

500g dried fruit cake mix

30ml (2 tbsp) sunflower oil

2 extra-large eggs

300g (1½ cups) sticky brown sugar

480g (4 cups) cake flour

20ml (4 tsp) baking powder

5ml (1 tsp) ground cinnamon

5ml (1 tsp) ground mixed spice

5ml (1 tsp) vanilla essence

Method:

1) Steep the tea bags in boiling water in a large mixing bowl until you have a strong brew. Add a splash of whiskey, if using. Soak fruit cake mix in the tea with the tea bags overnight.

2) The next day, discard the tea bags and add oil, eggs and sugar to tea mixture. Mix well.

3) Sift the flour, baking powder and spices together, add to the batter and mix well. Fold in vanilla essence.

4) Spoon batter into two medium loaf pans lined with baking paper and sprayed with cooking spray. Bake in a preheated oven at 160ºC for 60-70 minutes.

Cook's tip: The loaf has good keeping quality and toasting it will give it that fresh-out-of-the-oven taste.