Barm Brack

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 359.6
  • Total Fat: 4.8 g
  • Cholesterol: 32.0 mg
  • Sodium: 169.4 mg
  • Total Carbs: 74.3 g
  • Dietary Fiber: 10.3 g
  • Protein: 11.7 g

View full nutritional breakdown of Barm Brack calories by ingredient
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Introduction

A traditional Irish holiday dessert, but particularly on All Hollow's Eve. For Halloween a gold ring is baked in the bread. Whoever get the slice with the ring will be married within a year. I can atest to that. A traditional Irish holiday dessert, but particularly on All Hollow's Eve. For Halloween a gold ring is baked in the bread. Whoever get the slice with the ring will be married within a year. I can atest to that.
Number of Servings: 10

Ingredients

    1 lb. pre-sifted Flour
    2 1/2 cups of warm Soy Milk
    1 cup of unpacked Raisins
    1/2 cup of cranberries (currents are a triditional option)
    1/2 cup dried Apricots
    1/2 cup dried Figs
    1/2 cup dried Apples
    1/2 cup dried Peaches
    4 tbsp Splenda for Baking (reserve 2 Tbsp for the glaze)
    3/4 ounce Yeast
    4 pats of UNSALTED Butter
    1/2 tsp ground Cinnamon
    1/4 tsp (a pinch) ground nutmeg
    1 jumbo Egg
    1/2 level tsp. Salt

Directions

In a large bowl mix the flour spices, 1 1/2 tsp of Splenda, and salt.

Cream the butter into the flour mixture.

Cream the yeast with 1/2 tsp of Splenda and 1 tsp of warm milk.

Pour the remaining warm milk and the beaten egg onto the yeast mix.

Combine the yeast mix with flour mix. Beat well.

Fold on the dried fruits (*and the Gold Ring). Cover the bowl with a damp cloth and leave in a warm place until the dough rises to twice it's volume. About 30 mins.

Turn out dough onto a floured cool marble and halve.

Place the two halves into seperate buttered and floured 7" cake pans. (* A fun option is a cleaned large coffee can, of course buttered & floured)

Cover the pans with another clean damp cloth and allow to rise for about 30 more mins.

Bake in a moderate to hot oven (about 400 degrees F., for about an hour. Test with a skewer for doneness.

While baking dissolve in 2 Tbsp of boiling water the reserved 2 Tbsp of Splenda.

During the last 3 mins. of baking remove the Bram Brack, glaze with the dissolved Splenda mix, and return to the hot oven.

When done allow to cool on a wire rack.

Number of Servings: 10

Recipe submitted by SparkPeople user JVANAM.

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