Báirín Breac, also known as Barmbrack, is literally translated as Speckled Loaf. It is a moist Irish fruit loaf cooked with delicious spices and loaded with dried vine fruits. More of a cake than bread these days, Báirín Breac is traditionally a yeasted loaf enhanced with a little sugar, spices and dried fruits. When people made their own bread, (usually they would do a weekly bake) they would hold a piece of dough back to which they would add sugar, spice and fruit to turn the simple loaf into a wonderful and luxurious treat.

How is Báirín Breac served?

The yeasted form of Báirín Breac was served sliced, with butter, preferably salted Irish butter. This has continued with the cake form; it is moist and delicious enough to eat without butter, but this is definitely my preferred option.

What is the difference between Báirín Breac and its Welsh counterpart, Bara Brith?

Although some people do still make ‘proper’ Barmbrack, fewer people regularly make their own bread these days, so the tradition of using dough is dying somewhat, and a cake, like this one, is more common. The history, and even the translation of Báirín Breac, is almost identical to its Welsh counterpart, Bara Brith. To differentiate between the 2, I added some Irish whiskey to this recipe, but feel free to simply add a little extra tea instead.

When is Báirín Breac served?

Once associated with special days and celebrations, Báirín Breac is now eaten throughout the year but is particularly popular on St Patrick’s Day It is also strongly associated with Halloween. Little gifts are hidden and baked in the loaf, and your fortune then predicted based on the object found.

How can I make this cake vegan?

Rather fortuitously, this recipe requires no butter. To make the cake vegan, you simply need to replace the egg with a vegan alternative, I like ground flax seed. Simply mix 1 tablespoon ground flax seed with 3 tablespoons luke-warm water, set aside to thicken for 5 minutes and then add to the batter, instead of an egg.

This is a photograph of my Vegan Tea Loaf with Chai Spice and Walnuts, which is based on the same original recipe. You really cannot tell the difference between a vegan and non-vegan cake when using this recipe.

Photograph of Vegan Tea Loaf with Chai Spice and Walnuts

How to make Barmbrack – Báirín Breac

NB You need to start making this cake the night before you wish to bake it.

Collect all your ingredients together:

tea, I use English Breakfast
Irish Whiskey (or more tea)
mixed dried fruit
glacé cherries, halved
egg or ground flax seed mixed with luke-warm water
soft brown sugar
plain/all-purpose flour
baking powder
mixed spice
fine salt

How to make this wonderful loaf:

The day before you bake the cake: prepare the dried fruit, if necessary, and measure directly into a mixing bowl. Pour the tea and whiskey over the fruit. Cover and leave until the following day, or for a minimum of 6 hours.
When you are ready to make the cake: if using a flax egg, mix the ground flax seed with the luke-warm water. Leave to thicken for 5 minutes.
Add the sugar and egg/flax egg to the fruit and tea and mix well.
Fold in the remaining ingredients.
Transfer to a lined 900g/2lb loaf tin or 2 x 450g/1lb loaf tins and level the surface.
Bake in the centre of a preheated oven for 50 minutes – 1 hour and 15 minutes, or until cooked. The cooking time will depend on the size of the tin and your oven. It is cooked when a knife or toothpick inserted into the centre of the cake comes out clean.
Leave to cool in the tin for 5 minutes and then transfer to a wire rack.
Delicious served sliced with butter.

Made this recipe?

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