Brack Bread

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This recipe has definitely passed down through the generations through my Aunt Cloris (my father’s sister in law).

 

 

Aunt Cloris’s grandmother Euphemia Wallace emigrated to Australia from Scotland when Cloris’s mother was 14 WITH this recipe 🙂 From Euphemia it passed to Cloris’s mother who cooked it for my mother on a visit back in 1959. Mum loved it and Cloris’s mother shared the recipe with mum. Mum cooked it for us back in the 80’s and Kev was a BIG fan. So the recipe was passed to me.

 

It has been a well- cooked recipe over the last 30 years. 

 

I have made slight tweaks to the original recipe… halved the sugar, use 2 teabags (to ramp up the tea flavour) and added the spices.

Moist Fruity English Brack Bread

Barb's family recipe
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Course Cakes
Cuisine Traditional

Ingredients
  

  • 250 grams dried mixed fruit

Pantry Staples

  • 1/2 cup brown sugar (use 1 cup for the tradional sweeter version)
  • 2 teabags of your favourite black tea (I prefer Earl Grey)
  • 1 beaten egg
  • 2 cups self-raising flour
  • 2 tspn cinnamon
  • 2 tspn cardamon

Instructions
 

  • Preheat your oven to 180 C (fan forced)
  • Place both teabags in 1 cup (250ml) of boiling water
  • Allow 3 - 5 minutes jiggling and steeping the teabags - then remove teabags
  • Place mixed fruit in a mixing bowl
  • Pour tea over mixed fruit and sugar and allow to cool
  • Add beaten egg and flour and mix together with a wooden spoon.
  • Add spices and mix together with wooden spoon
  • Grease a ring tin LIBERALLY with BUTTER especially into the corners… you know what I mean 🙂 Ring tins are the perfect cake tin for this and doesn’t stick if you use butter!
  • Pour mixture carefully into ring tin
  • Bake for 30 - 35mins (or until cake skewer comes out clean)

Serving Ideas

  • Eat immediately! It is so nice served warm. Spread the slices with real butter and SAVOUR !!