Call it what you like, there are dozens of variations on the name for this traditional Irish dish - Tea Loaf, Barm Brack, Tea Bread, Fruit Loaf, Tea Cake to name but a few - but it all comes down to the secret ingredients that our family has used for generations - local Bushmills Whiskey triple distilled in the oldest working distillery in the world, and good strong black tea, these days in the form of Belfast Brew blended by Suki Tea in our very own capital city.
Bushmills Whiskey Fruit Loaf
Serves/Size – 2lb loaf
200ml Suki Tea (Belfast Brew - loose leaf black tea)
175g Dark brown sugar
450g Dried fruit
1 Free-range large egg
250g Plain flour
½ level teaspoon Bicarbonate of Soda
Pour hot tea over sugar and fruit in a large bowl; add a decent size shot of Bushmills Whiskey and leave to soak overnight.
Preheat oven to 180°.
Grease and line a 2lb loaf tin.
Add beaten egg to fruit mixture.
Sieve flour and bicarbonate of soda together and fold into mixture.
Place in loaf tin and bake for approx. 1 hour
Cool on wire rack, slice and serve with Abernethy Butter.