Irish Tea and Whiskey Brack
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 176.2
- Total Fat: 0.9 g
- Cholesterol: 17.7 mg
- Sodium: 228.8 mg
- Total Carbs: 40.5 g
- Dietary Fiber: 4.3 g
- Protein: 3.7 g
View full nutritional breakdown of Irish Tea and Whiskey Brack calories by ingredient
Introduction
This is a sweet cake filled with loads of dried fruits and hydrated with Irish breakfast tea and a touch of whiskey. A tasty cross between a coffee loaf and a fruit cake, Irish tea and whiskey brack is made with a courser ground whole wheat flour that also gives it a cornbread-like texture. Delicious with a cup of tea!Once you make tea and soak the dried fruit into it, this takes about as long to throw together as a boxed cake mix.
This recipe is adapted from the King Arthur Flour Blog. This is a sweet cake filled with loads of dried fruits and hydrated with Irish breakfast tea and a touch of whiskey. A tasty cross between a coffee loaf and a fruit cake, Irish tea and whiskey brack is made with a courser ground whole wheat flour that also gives it a cornbread-like texture. Delicious with a cup of tea!
Once you make tea and soak the dried fruit into it, this takes about as long to throw together as a boxed cake mix.
This recipe is adapted from the King Arthur Flour Blog.
Number of Servings: 12
Ingredients
-
1 Cup Prunes, cut into small pieces
1/2 Cup Currants
1 Cup Dates, chopped
1 Cup Raisins
1 Cup Irish Breakfast Tea (or any black tea)
1 Tablespoon Whiskey
1/3 Cup Brown Sugar
1/8 Cup granulated splenda (or omit for a less sweet cake)
1 Tablespoon Blackstrap Molasses
1 3/4 Cup Whole Wheat Flour
1/4 Cup Wheat Bran
1 Tablespoon Baking Powder
1/2 Teaspoon Salt
1 Large Egg
Directions
Make a cup of tea! Chop your dates and prunes (kitchen shears are handy here) and combine all the dried fruit in a bowl with the hot tea and whiskey. Stir to combine and wait until the mixture is almost cool, about an hour.
Preheat the oven to 325 degrees. Thoroughly combine the dry ingredients in a mixing bowl and then add the cooled-down fruit mix and any liquid remaining in the bowl. Add the molasses here and mix until well combined. Add your egg and mix again. Scrape down the sides and give it one final mix. Scoop the mix into a greased 8" cake round or springform pan. Spread the mixture evenly across the pan with a spatula and put in the oven for 55-65 minutes or until a knife inserted in the center comes out clean. Let cool and then slice up and enjoy!
**If you don't have wheat bran, feel free to use an additional 1/4 cup of whole wheat flour. If you are going to use white flour, be aware that your cake will rise much higher, so be sure to use a dish that has at least a 2" gap at the top after you fill it with the cake mix.
Number of Servings: 12
Recipe submitted by SparkPeople user VALLOUGH.
Preheat the oven to 325 degrees. Thoroughly combine the dry ingredients in a mixing bowl and then add the cooled-down fruit mix and any liquid remaining in the bowl. Add the molasses here and mix until well combined. Add your egg and mix again. Scrape down the sides and give it one final mix. Scoop the mix into a greased 8" cake round or springform pan. Spread the mixture evenly across the pan with a spatula and put in the oven for 55-65 minutes or until a knife inserted in the center comes out clean. Let cool and then slice up and enjoy!
**If you don't have wheat bran, feel free to use an additional 1/4 cup of whole wheat flour. If you are going to use white flour, be aware that your cake will rise much higher, so be sure to use a dish that has at least a 2" gap at the top after you fill it with the cake mix.
Number of Servings: 12
Recipe submitted by SparkPeople user VALLOUGH.
