Irish tea brack

For a delicious tea-time treat try Margaret Browne's simple recipe for a traditional, fruit-filled Irish tea bread
Irish tea brack
  • Rating:
  • Serves: Makes 1 medium loaf
  • Cook Time: 1 hour 30 minutes
  • Prep Time: 15 minutes plus overnight soaking and cooling
  • Effort: easy



  • 300 ml cold tea
  • 4 tsp Irish whiskey
  • 110 g sultanas
  • 220 g currants or raisins
  • 55 g chopped glacé cherries
  • 55 g chopped mixed candied peel
  • 200 g brown sugar
  • 225 g self-raising flour
  • 1 egg, beaten
  • 1 tsp ground nutmeg
  • honey, for glazing (optional)


1. Place the cold tea and whiskey in a bowl. Add in the sultanas, currants, glace cherries and mixed peel. Cover and set aside to soak overnight.

2. Preheat the oven to 180°C/gas 4.

3. In a mixing bowl, mix together the sugar, self-raising flour, beaten egg, nutmeg and soaked fruit, with its soaking liquid until well-mixed.

4. Transfer the mixture to a well-oiled loaf tin.

5. Bake for 1 hour, 30 minutes until risen and set.

6. Remove from the oven and cool for 10 minutes in its tin, then turn out and cool on a wire rack. Glaze with honey if required.

7. Serve in slices with butter and store in an airtight tin.

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