Barm Brack (Irish Whiskey Tea Loaf)

ChanaHolt's Note:

Traditional Irish tea bread served around Halloween once used to foretell marriage by baking a ring in the loaf and waiting for someone to get it. Whoever gets it is supposed to be the next to marry. I only make it once a year around Halloween and I have family members that ask for a second mini loaf to freeze for later in the year. Never gave the recipe out until now. I like it with coffee or tea in the morning very sweet and heavy.

• Total Time: 26 hrs
• Prep Time: 24 hrs
• Cook Time: 2 hrs

Ingredients:

Yield: 3 Loafs

• 1 ½ pints strong brewed tea (or half strong tea and half irish wiskey I prefer the half and half method)
• 1 lb golden raisin
• 1 lb black raisins
• 1 lb brown sugar
• 1 lb all-purpose flour
• 3 teaspoons baking powder
• 3 eggs
• 6 tablespoons honey , melted (I use huckleberry honey for mine)

Directions:

1. First soak the raisins and sugar in the tea (or tea and whiskey) overnight.
2. Preheat the oven to 300 degrees F (150 degrees C).
3. Add Flour, baking powder, and eggs to the tea mixture.
4. Spoon the dough into a greased loaf pans. You should be able to fill 3 loaf pans, 8x4 inches (20x10 cm). (I prefer to make them in ready to give away little loaf pans which makes about five per batch).
5. Place loaf pans in the oven and bake for 1 hour and 45minutes.
6. Leave Bram Brack to cool in the pans for 10 minutes, then turn out onto a cooling rack and glaze the top with the melted honey. ( If you go with the small give away kind let cool then leave in tin drizzle honey on the top and cover with a little room on top and then give them away when ready.).