Tea Brack

star rating (35) rate this recipe »
dairy free, whole grain, quick-n-easy
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 8" round cake, 16 servings

Recipe photo

Tea brack — a.k.a. Irish Freckle Bread — is a moist, close-grained, packed-with-fruit breakfast bread. The flavor of the whole wheat is discernible, yet not overpowering because it's complemented by just the right degree of sweetness.

Interestingly, the recipe uses brewed tea as its liquid. If desired, substitute 2 tablespoons Irish whiskey for an equal amount of the tea.

This recipe comes from our award-winning cookbook, The King Arthur Flour Baker's Companion.

Tea Brack

star rating (35) rate this recipe »
dairy free, whole grain, quick-n-easy
Hands-on time:
Baking time:
Total time:
Yield: 8" round cake, 16 servings
Published: 03/10/2010

Ingredients

  • 1 cup brewed hot tea; Irish breakfast tea is a good choice
  • 1 cup raisins, packed
  • 1/2 cup currants, packed
  • 1 cup pitted prunes, snipped into small pieces
  • 1 cup chopped dates
  • 1 cup brown sugar, firmly packed
  • 2 cups Irish-Style Wholemeal Flour or King Arthur White Whole Wheat Flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 large egg
  • 2 1/2 tablespoons coarse sparkling white sugar

Directions

see this recipe's blog »

1) Pour the hot tea over the dried fruits in a medium-sized bowl. Set the mixture aside to cool to lukewarm, about 1 hour.

2) Preheat the oven to 325°F. Lightly grease an 8" x 2" round cake pan. If your pan isn't at least 2" deep, use a 9" round pan.

3) In a medium-sized bowl, stir together the brown sugar, flour, baking powder, and salt.

4) Add the dried fruit, and any remaining liquid. Stir till thoroughly combined; the batter will be thick and stiff.

5) Add the egg, mixing till thoroughly combined.

6) Spread the mixture into the prepared pan. Sprinkle the top evenly with the coarse sparkling sugar.

7) Bake the bread for 60 to 70 minutes, till a cake tester inserted in the center comes out moist, but without clinging crumbs.

8) Remove it from the oven, and turn it out of the pan onto a rack to cool.

Yield: one 8" round loaf.

Nutrition information

Serving Size: 85g Servings Per Batch: 16 Amount Per Serving: Calories: 217 Calories from Fat: 6 Total Fat: 1g Saturated Fat: 0g Trans Fat: 0g Cholesterol: 12mg Sodium: 170mg Total Carbohydrate: 52g Dietary Fiber: 4g Sugars: 34g Protein: 3g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

Reviews

1 234  All  
  • star rating 04/12/2015
  • Sharon from Vancouver, WA
  • This was outstanding. I actually made mini-muffins after reading someone's pondering about making them as muffins. They're addicting! I kicked the temp of the oven up to 400 and baked them for about 10 minutes. They came out great. I only had demerra sugar on hand and actually forgot to sprinkle some on the first batch. I actually liked how the molasses flavor of the sugar worked with the cake. THIS is a keeper for sure! Oh and yeah I'll admit I added the Irish Whiskey to the mix.
  • star rating 04/01/2015
  • Kim from New Jersey
  • Very easy and came out perfectly first try. My pan was a 9 inch round so I had a slightly shorter bake time. The batter would also make a great muffin to grab and go in the morning - I just need to figure out baking time.
    A typical quick bread that uses 1 1/2 to 2 cups flour will fill about a dozen regular sized muffin cups. Bake 425' for 18 - 22 minutes. We haven't tried this variation but we're looking forward to your results. Happy Baking! Irene@KAF
  • star rating 03/22/2015
  • Sanny from NJ
  • Delightful recipe, KAF! My "variation" was entirely inadvertent, but turned out fine. Didn't pay attention, and forgot to include the brown sugar and didn't realize it until the bread was in the oven. OH NO! I was prepared to ditch the whole thing, but decided to taste it. Maybe it would be ok for family, but not guests? Well! It was GREAT! Plenty of sweet in there from the various fruits, so I didn't miss the sugar at all. Guests enjoyed it, too. In fact, next time I'll leave the sugar out again!
  • star rating 03/22/2015
  • Susan from Milwaukee, WI
  • Beware of the stated baking temperature! At 2 hr+ mine wasn't done (with thermometer and high-end oven). The flour bag recommends 400 degrees for its Irish soda bread recipe, so I suspect that the 325 stated here is a misprint. IF I make this again (dried fruit is expensive), I'll use 375 degrees instead.
    Thank you for trying this recipe! If 375 works better for your oven then please go ahead an increase the temperature. 325 for 60-70 minutes is what it took in our home baker style conventional ovens in our test kitchen. Enjoy! Elisabeth@KAF
  • star rating 03/20/2015
  • Jennifer from Royal Oak,MI
  • this stuff is incredible. so easy to make and flavor is awesome
  • star rating 03/20/2015
  • Helene from Nahant Ma
  • Excellent, easy to bake and so healthy!
  • star rating 03/19/2015
  • Cheryl from Boiling Springs, SC
  • Made this recipe for someone born on St. Patrick's Day that loves fruit, fresh or dried. Thought this would be a good treat in his lunch box, so I made these into muffins. He loved them!!! Told everyone how good they were, and no he wouldn't share! They taste better the next day, so I made them a day ahead.
  • star rating 03/19/2015
  • noelmp56 from KAF Community
  • Goes together quickly and easily. Looks EXACTLY as pictured with no effort at all. I served it with coffee after an Irish dinner of lamb stew, colcannon and soda bread and received rave reviews. Leftover kept moist and delicious for days. Can't recommend this highly enough!
  • star rating 03/18/2015
  • Alyssa from Sleepy Eye, MN
  • Wonderful! Not too sweet, full of flavor.
  • star rating 03/18/2015
  • Linda from Berkeley CA
  • This recipe is easy to make, really yummy and different. I plan to make it again - why wait for St. Patrick's Day? I decided to try serving each piece with a dollop of creme fraiche on top and it complemented the rich tea brack very nicely. Thanks for all your special occasion recipes, KAF!
1 234  All  
bakershotline

Related recipes