Fruit bread from Ireland, featured in Joyce (of course): "The fire was nice and bright and on one of the side-tables were four very big barmbracks. These barmbracks seemed uncut; but if you went closer you would see that they had been cut into long thick even slices and were ready to be handed round at tea."


  • 3 cups flour
  • 1 teaspoon grated nutmeg
  • 1 teaspoon allspice
  • 1/2 teaspoon salt
  • 1/4 cup butter (1/2 stick) cut in pea-sized pieces
  • 2 Tablespoons free-flowing brown sugar
  • 3/4 ounce active dried yeast (3 packets)
  • 1 1/4 cups milk
  • 2 eggs, beaten
  • 1/2 cup sultanas
  • 1/2 cup raisins
  • 1 cup currants
  • 1 cup candied mixed peel
  • 1 small egg, beaten, for glazing


  1. In a medium bowl, sift together flour, nutmeg, allspice and salt. Using fingers or a pastry cutter, work in butter. Do not expect mixture to form a mealy texture. Stir in all but 1 teaspoon sugar.
  2. In a medium bowl, mix together sugar and yeast.
  3. Heat milk until it is warm (110°). Whisk into yeast and sugar combination. Let cool slightly. Stir in eggs. Mix well and add to dry ingredients.
  4. Stir in sultanas, raisins, currants and peel. Mix well. Turn mixture onto a floured work surface and knead about 3 – 5 minutes, or until dough is elastic.
  5. Place dough in greased 8 inch round cake pan. Cover with cloth and put in warm, draft-free place to rise, about 1 to 1 1/2 hours.
  6. Preheat oven to 400° F.
  7. Brush top of bread with egg.
  8. Bake in preheated 400°F oven for about 40 – 50 minutes, or until a tester comes out clean.

Makes one large loaf.

Posted on September 9, 2015 and filed under breads, muffins & scones.