Egg-Free Irish Barmbrack with Apple Butter

Ingredients

• 3 cups All-purpose flour
• 2 cups Mixed dried fruit
• 1 cup Strong black tea
• 1/2 cup Brown sugar
• 1 tsp Baking soda
• 1 tsp Spices (cinnamon, nutmeg)
• 2 tbsp Molasses
• to serve Apple butter

Instructions

1. 1In a medium bowl, combine the 2 cups of mixed dried fruit with the 1 cup of strong black tea. Cover the bowl and let the fruit soak overnight, or for at least 8 hours, to rehydrate thoroughly.
2. 2The next day, preheat your oven to 350°F (175°C). Lightly flour a loaf pan with some of the 3 cups of all-purpose flour, ensuring the bottom and sides are coated.
3. 3In a large mixing bowl, whisk together the remaining 3 cups of all-purpose flour, the 1/2 cup of brown sugar, the 1 tsp of baking soda, and the 1 tsp of spices (cinnamon, nutmeg) until well combined.
4. 4Add the soaked 2 cups of mixed dried fruit, along with all of the 1 cup of strong black tea from the soaking bowl, and the 2 tbsp of molasses to the dry ingredients. Stir everything together thoroughly until a thick, uniform batter forms and no dry streaks of flour remain.
5. 5Pour the entire batter into the prepared loaf pan, spreading it evenly with a spatula.
6. 6Bake for 50 to 60 minutes in the preheated oven. The barmbrack is done when a wooden skewer or toothpick inserted into the center comes out clean, and the top is golden brown and springs back slightly when gently pressed.
7. 7Remove the loaf pan from the oven and place it on a wire rack. Let the barmbrack cool in the pan for 10 minutes to allow it to firm up. After 10 minutes, carefully invert the pan to release the barmbrack onto the wire rack and let it cool completely, which may take 1-2 hours.
8. 8Serve slices of the completely cooled barmbrack with the apple butter.

Substitutions

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