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.
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
Pour the hot tea over the dried fruits in a medium-sized bowl. Set the mixture
aside to cool to lukewarm, about 1 hour.
Heat the oven to 325 degrees F. Lightly grease an 8" round cake pan.
In a medium-sized bowl, stir together the brown sugar, flour, baking powder,
Add the dried fruit, and any remaining liquid. Stir till thoroughly combined;
the batter will be thick and stiff.
Add the egg, mixing till thoroughly combined.
Spread the mixture into the prepared pan. Sprinkle the top evenly with the coarse
Bake the bread for 60 to 70 minutes, till a cake tester inserted in the center
comes out moist, but without clinging crumbs.
Remove it from the oven, and turn it out of the pan onto a rack to cool.
Yield: one 8" round loaf | Baking time: 60 min to 1 hr 10 min
Recipe and photo credit (used with permission):
King Arthur Flour
This recipe comes from our award-winning cookbook, The King Arthur
Flour Baker's Companion.