I’m really excited to share my Japanese inspired Barmbrack. Barmbrack is a traditional Irish fruit cake that is the centre of Halloween here in Ireland. The name comes from the Irish words “báirín breac” which translate as “speckled bread”. The recipe is full of flavour with mixed spices and dried fruit. The Japanese “kaki” fruit adds a lovely moisture to the cake also. Traditionally the dried fruit is soaked in tea overnight however in busy households like mine I need to be able to make the cake at the last minute so I’ve removed that step.
Traditionally a ring is placed inside the cake which signifies a wedding in the near future. As a child I remember the excitement around the table to see who would find the ring in their slice of cake!
225g self-raising flour
150g brown sugar
150g kaki (peeled and grated)
Pinch of cinnamon
Pinch of nutmeg
Pinch of bread soda
Kaki (peeled and sliced), to decorate top
Ring, optional if you want to add a little Irish mystic!
- Preheat the oven to 170˚C/327°/Gas Mark 3
- Place all ingredients (apart from the kaki slices for decorating) in a large bowl and mix well together.
- Grease a loaf tin and pour the mixture into it.
- Optional, if you want to add a little Irish mystic wrap a ring in greaseproof paper and add to the middle of the batter.
- Place the kaki slices on top to decorate.
- Put in the oven for up to 1 hour or until it’s baked. To check if it’s baked through insert a skewer or knife in the middle and if it comes out clean it’s ready.
- Remove from the oven and allow to cool slightly before placing on a wire rack to cool. Once cooled wrap in grease proof paper and tin foil to keep fresh.
- Serve in slices with a fresh cup of tea or coffee.