I just baked this and it came out perfect. I didn't even add any additional sugar and it was still moist and sweet. Eating with butter was a magical experience.
Glad you think so! I love it but too easy to eat. I made a barmbrack with yeast a few weeks ago the video is here it's very nice too Pam. I must make another one. ua-cam.com/video/4DxbUCLYdeM/v-deo.html
its a British spice blend of ground ginger, ground clove, cinnamon, all spice, ground nutmeg, ground coriander. Pumpkin pie spice in the US is a good substitute . Hope that helps.
There is self raising flour in it so no need for baking powder - if you don't have self raising flour just use 100g of plain/All purpose flour and 1 tsp of baking powder. Hope you like it x
Hi, I have the will power to store it for one day after baking 😂 should I store it wrapped in tin foil? Or just bare inside of a cake tin? Also, should the sultanas and tea mix be left to soak overnight in a fridge or room temperature? Thanks
Hi there, I wrap the brack in a bit of cling wrap/tin foil and pop it in an air-tight box just to keep it nice and moist. I soak the fruit at room temperature and it will be perfect. It's actually nicer the next day. Enjoy and happy Halloween :)
Thank you Stella Barmbrack is lovely. I have never reduced the amount of sugar in this particular cake but have done in banana bread and it was actually fine. If you want to make if maybe reduce the sugar by 1/4 and see how it is. There is a lot of sugar in the dried fruit and it may work. thanks
After making it, you;re supposed to wrap it in baking paper, then wrap in in tinfoil, and then leave it for 2-4 days, in a cool, dark, dry place. Then its at it's best! Bon appetito
Totally agree it is better to leave a few days - I find but have never been able to keep it that long in my house lots of hungry kids and a husband who loves cakes:)
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Best video, I´ve seen for Barmbrack. Gorgeous. Great & easy explications. Thanks!! texting from Colombia!!!
Wow, thank you! Enjoy the barmbrack in Colombia x
Best video i've seen for Barmbrack. Thanks
Thanks William appreciate the comment. Oíche Shamhna shona duit.
Looks amazing
Thank you x
I just baked this and it came out perfect. I didn't even add any additional sugar and it was still moist and sweet. Eating with butter was a magical experience.
Wonderful! Enjoy x
Thank you for the video, well done, the cake looks great.
Thanks for watching!
I love this I am on my third one in two weeks Thanks for sharing take care
It's so easy to make Susan and taste great - I make it often and love it:)
Looks awesome, I can't wait to make it.. and thanks so much for putting in the measurements we use here in the US. That makes it easier.
Hope you enjoy it. Barmbrack is lovely any time of the year.
Looks gorgeous thanks I’ll be making this with my mam soon!♥️
Thanks Fiona for your comment - Barmbrack is lovely all year round with lots of butter.
Obrigada por compartilhar a receita! Fiz várias vezes
obrigado, que bom que gostou
This is the best recipe for Barmbrack.
Glad you think so! I love it but too easy to eat. I made a barmbrack with yeast a few weeks ago the video is here it's very nice too Pam. I must make another one. ua-cam.com/video/4DxbUCLYdeM/v-deo.html
Looks so yummy, would love to make some, but I do not know anything about metric measurements..
1 ⅔ cups (13oz/375g) mixed fruit.
10 fl oz (300ml) cold black tea.
⅔ cup (4 ½ oz/130g) caster sugar.
1 ¾ cups (8oz/225g) self-raising flour.
½ teaspoon of mixed spice.
1 egg, beaten.
Google it the measurements show equivalent ....pretty easy to figure it out from there
What is the mix spicy? I mean what spices you used
its a British spice blend of ground ginger, ground clove, cinnamon, all spice, ground nutmeg, ground coriander. Pumpkin pie spice in the US is a good substitute . Hope that helps.
Hello dear. .no need for baking powder or baking soda?
There is self raising flour in it so no need for baking powder - if you don't have self raising flour just use 100g of plain/All purpose flour and 1 tsp of baking powder. Hope you like it x
Hi, I have the will power to store it for one day after baking 😂 should I store it wrapped in tin foil? Or just bare inside of a cake tin? Also, should the sultanas and tea mix be left to soak overnight in a fridge or room temperature? Thanks
Hi there, I wrap the brack in a bit of cling wrap/tin foil and pop it in an air-tight box just to keep it nice and moist. I soak the fruit at room temperature and it will be perfect. It's actually nicer the next day. Enjoy and happy Halloween :)
Same cake in wales is called Bara Brith
Nice to know that Anne:) Had heard of it but didn't realise it was like barmbrack.
This is delicious but what else can u use instead of all that sugar
Thank you Stella Barmbrack is lovely. I have never reduced the amount of sugar in this particular cake but have done in banana bread and it was actually fine. If you want to make if maybe reduce the sugar by 1/4 and see how it is. There is a lot of sugar in the dried fruit and it may work. thanks
Wht you give in mixed fruits ?
Mixed dried fruit is a mixed combination of raisins, sultanas, currants and candied orange and lemon peel. I sometimes put glace cherries in it too x
@@ScrummyTV Thank u
After making it, you;re supposed to wrap it in baking paper, then wrap in in tinfoil, and then leave it for 2-4 days, in a cool, dark, dry place. Then its at it's best! Bon appetito
Totally agree it is better to leave a few days - I find but have never been able to keep it that long in my house lots of hungry kids and a husband who loves cakes:)
Also known as bara brith - in wales
Yes I had some in Wales last Summer when I was over on holidays, x
try it with brown sugar instead
Thank you I will gonna make it for Halloween:)
That is an irish fruit cake not a barmbrack. Barmbrack is a light round fruit bread loaf
you might prefer this yeast one :) ua-cam.com/video/4DxbUCLYdeM/v-deo.html