This simple loaf cake was a staple of afternoon or anytime tea with my Irish relatives and continues to be a favourite. You can make it very economically with the minimum amount of fruit but it is most delicious with the maximum! It has no fat in the mixture so responds well to a generous smothering of butter on each slice.
Brack
You have to start the night before which is the only complication and not much of one. The recipe uses cups as measurements. Use the same old teacup for everything, which is the traditional way, or a proper cup measurer - it doesn't matter.
1/2 lb - 1lb mixed dried fruit, any you like though the traditional is raisins, sultanas and a handful of currants.
Pour 1 cup of hot tea over the fruit in the bowl, stir in 1/2 cup of brown sugar and leave overnight.
Then add 2 cups of SR flour plus 1 egg and beat in. If the mixture is too stiff to beat, add a very little milk slowly. You don't want it wet.
Put into a well greased large loaf tin and bake at No 3 or 4 (150) for 1 and 1/2 to 2 hours till well risen and a skewer into the middle comes out dry.
Cool in the tin, pouring a little warmed golden syrup or milk over the top to give a nice glaze. Turn out, slice and butter.
This will keep but is nicest fresh. Freeze half if it is too big for more than a couple of days pleasure.
Brack
You have to start the night before which is the only complication and not much of one. The recipe uses cups as measurements. Use the same old teacup for everything, which is the traditional way, or a proper cup measurer - it doesn't matter.
1/2 lb - 1lb mixed dried fruit, any you like though the traditional is raisins, sultanas and a handful of currants.
Pour 1 cup of hot tea over the fruit in the bowl, stir in 1/2 cup of brown sugar and leave overnight.
Then add 2 cups of SR flour plus 1 egg and beat in. If the mixture is too stiff to beat, add a very little milk slowly. You don't want it wet.
Put into a well greased large loaf tin and bake at No 3 or 4 (150) for 1 and 1/2 to 2 hours till well risen and a skewer into the middle comes out dry.
Cool in the tin, pouring a little warmed golden syrup or milk over the top to give a nice glaze. Turn out, slice and butter.
This will keep but is nicest fresh. Freeze half if it is too big for more than a couple of days pleasure.
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