Yorkshire Barm Brack

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Janice Pattie

This a lovely moist fruit cake, there is a hint of whisky, black treacle and dark brown sugar also add a lovely depth to the flavour.

4.86 from 7 votes

Prep Time 20

Cook Time 2 30

Soaking time 8

Total Time 10 50

Course Baking, Dessert

Cuisine British

Servings

Calories 671 kcal

Ingredients

550 g dried fruit - sultanas, currants and raisins
225 g candied peel chopped
225 g glace cherries halved
300 ml cold strong, black "Yorkshire" or other tea
150 g butter slightly softened
150 g soft dark brown sugar
3 large eggs
225 g plain flour all purpose flour
2 tsp baking powder
2 tbsp black treacle molasses
100 ml whisky
1 tsp freshly ground nutmeg
2 tsp lemon juice
110 g ground almonds

Instructions

550 g dried fruit -, 225 g glace cherries, 300 ml cold strong, black "Yorkshire" or other tea, 225 g candied peel
Place all the dried fruits, cherries and candied peel in a large bowl, pour the tea over, stir well, then cover with a tea towel and leave overnight.
Preheat the oven to 170°C (160C Fan)/325°F/Gas 3.
Line a 22cm/8½" cake tin (I used a square tin) with greaseproof paper or baking parchment and grease lightly with a little butter.
150 g butter, 150 g soft dark brown sugar
Place both the butter and sugar into a roomy baking bowl. Cream the butter into the sugar until light, smooth and creamy using either a fork or electric hand whisk.
225 g plain flour, 2 tsp baking powder, 3 large eggs
Mix the flour with the baking powder. Beat one egg into the creamed butter, then beat in a third of the flour. Repeat until all the eggs and flour are used up.
2 tbsp black treacle, 100 ml whisky, 1 tsp freshly ground nutmeg, 2 tsp lemon juice
Finally, gently stir in the treacle, whisky, nutmeg and lemon juice to the cake mixture using a spoon or spatula.
110 g ground almonds
Drain the dried fruits of the tea and add the ground almonds.
Stir well then add to the cake mixture, again stirring gently until all the fruits are incorporated into the mixture. Make sure you do stir gently so as not to knock the air out of the mixture.
Spoon the mixture into the prepared cake tin and gently level the surface.
Cook in the preheated oven for 2 - 2½ hours or until dark, golden brown.
Remove the cake from the oven and place on to a cooling rack and leave the cake to cool in the tin. Once cooled it is ready to eat.
The cake keeps well when stored in an airtight tin.

Nutrition

Calories: 671kcalCarbohydrates: 116gProtein: 8gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 81mgSodium: 170mgPotassium: 686mgFiber: 6gSugar: 46gVitamin A: 451IUVitamin C: 3mgCalcium: 125mgIron: 4mg