Yorkshire Barm Brack is a rich and delicious moist fruit cake with a hint of Scotch whisky The cake is packed with dried fruit, cherries and citrus peel and the flavour is enhanced by the black treacle and dark brown sugar. Serve in the traditional way with a piece of cheese.
Why should I make Yorkshire Barm Brack?
Yorkshire Barm Brack is a really delicious fruit cake that is easy to make. Many similar tea loaves like Mary’s Tea Time Cake contain no butter but this is a slightly richer version of a tea loaf. The small quantity of Scotch Whisky also adds a special something to this Barm Brack.
What is Barm Brack?
Barm Brack is not only made in Yorkshire, there are similar fruit cakes in the culture of Ireland and Wales. In the Irish language bairín breac means speckled bread, and bara brith means speckled bread in Welsh.
A traditional barmbrack is made with the froth or “barm” leftover after fermenting beer or ale which is mixed with sultanas and spice to make a heavy, fruity bread.
The more modern version of barmbrack is often called a ‘tea brack’. Because you soak the dried fruit in tea overnight. This helps the fruit to plump up and makes the cake really delicious.
Although this cake isn’t traditional to Scotland, my recipe also includes a little Scotch Whisky. I think it is a real game-changer taking a simple everyday fruit cake to a rather special one.
What ingredients do I need?
All the ingredients for Yorkshire Barm Brack are easily available and you are likely to already have many of them in your larder and refrigerator. You will need:
- dried fruit – sultanas, currants and raisins
- candied peel chopped
- glace cherries halved
- strong, black tea
- butter
- soft dark brown sugar
- eggs
- plain flour (all purpose)
- baking powder
- black treacle molasses
- whisky
- nutmeg
- lemon juice
- ground almonds
What kind of dried fruit do I need?
In the UK you can buy bags of mixed dried fruit that also contain dried peel. However, I like to mix my own dried fruit. You will need a mixture of raisins, sultanas and currants. I like to use 250 grams of raisins, 200 grams of sultanas, and 50 grams of currants.
What are currants?
Most people are familiar with raisins and sultanas but not everyone knows about currants. Currants are small, sweet dried grapes. They are not dried blackcurrants but a specific variety of raisins called Black Corinth.
In the US they are known as Zante currants or Corinth raisins, outside the US they are generally known simply as currants. Currants are the oldest known raisins and their intensely sweet taste works really well in combination with other dried fruits like raisins and sultanas.
What kind of tea should I use to make the Barm Brack?
Preferably use Yorkshire Tea to make a Yorkshire Barm Brack. The Yorkshire tea blend makes a strong black tea with lots of tannin. However, if you can’t get Yorkshire Tea then use a good strong black breakfast tea. The tea combines beautifully with the other ingredients and is a good contrast for the sweet dried fruits, sugar and treacle.
What is treacle?
Black treacle is a dark sticky syrup that is a byproduct of the sugar refining process. Treacle is best known as an ingredient in cakes like gingerbread. It is also used to make sweets like liquorice and treacle toffee.
Is molasses the same as black treacle?
Molasses is similar but not the same as black treacle. It has a strong, bittersweet flavour and dark, almost opaque appearance. It is also generally thicker than treacle. However, you can use it if you are not able to get the more refined black treacle.
What kind of whisky should I use in the Yorkshire Barm Brack?
I use Scotch Whisky in the Barm Brack. I like to use a good quality blended whisky rather than a single malt. Single malt is my preferred whisky for drinking but a good quality blended whisky works perfectly well in this recipe. You can also use Irish whiskey or bourbon.
You can now actually buy Yorkshire whisky! Filey Bay, the first Yorkshire Single Malt Whisky is made in Yorkshire by The Spirit of Yorkshire Distillery I have not tried it but I guess if you want to be really authentic then that is one to use.
What can I substitute for whisky?
Use other strong spirits with a rich flavour such as brandy or dark rum. If you prefer to use a non-alcoholic substitute, then make more strong black tea and add that in the place of the whisky.
Can I make Yorkshire Barm Brack ahead of time?
Fruit cake is always better if you can keep it for a little while and let it mature. Keep Yorkshire Barm Brack wrapped in foil and in a cake tin for up to 5 days.
Can I freeze Yorkshire Barm Brack?
Absolutely! This cake freezes really well, I recommend you slice it and lay the slices of cake on a baking tray (sheet) covered with baking parchment. Open freeze the slices of cake and once frozen, store in a freezer-proof container for up to 3 months.
Remove the number of slices you need from the freezer and place them on a cooling tray. Cover with a tea towel and leave for about an hour until they are full defrosted before serving.
Vegetarian
This cake is suitable for vegetarians, it contains dairy products but no meat products.
Gluten Free
Yorkshire Barm Brack includes wheat flour and is therefore not suitable for a gluten free diet. If you would like to make a similar cake then try this Gluten Free Bara Brith recipe from Gluterama.
How do I serve Yorkshire Barm Brack?
Serve the Yorkshire Barm Brack cut into slices with a cup of tea or coffee as a snack or for dessert. One of the things I love about visiting tea rooms in Yorkshire is being served a piece of Wensleydale cheese with a slice of fruit cake.
The combination of Yorkshire Wensleydale cheese with fruit cake is a renowned Yorkshire delicacy. There is something about the creamy, crumbly flavour of the cheese that really complements the sweet fruit cake. I think it’s a fabulous combination and a real treat, if you’ve never tried it I can thoroughly recommend it.
More Tea Bread Recipes
This simple recipe for Mary’s Tea Time Cake creates a cake that is packed full of fruit and is absolutely delicious with a cup of tea.
Apricot Tea Bread is one of my all-time cake tin favourites. It’s really simple to make you just need to plan ahead to soak the dried fruit in advance. Then you simply mix in the other ingredients and pop it into the oven.
I love the rich flavours of this Chocolate, Prune and Walnut Cake with Tea Glaze, it has the moist texture of gingerbread but with chunks of chocolate and crunchy walnuts.
PIN FOR LATER
Yorkshire Barm Brack
Ingredients
- 550 g (3¾ cups) dried fruit – sultanas, currants and raisins
- 225 g (1½ cups) candied peel chopped
- 225 g (1½ cups) glace cherries halved
- 300 ml (1¼ cups) cold strong, black "Yorkshire" or other tea
- 150 g (5¼ oz) butter slightly softened
- 150 g (¾ cups) soft dark brown sugar
- 3 (3) large eggs
- 225 g (1⅓ cups) plain flour all purpose flour
- 2 tsp (2 tsp) baking powder
- 2 tbsp (2 tbsp) black treacle molasses
- 100 ml (¼ cups) whisky
- 1 tsp (1 tsp) freshly ground nutmeg
- 2 tsp (2 tsp) lemon juice
- 110 g (1 cups) ground almonds
Instructions
- 550 g dried fruit -, 225 g glace cherries, 300 ml cold strong, black "Yorkshire" or other tea, 225 g candied peelPlace 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 sugarPlace 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 eggsMix 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 juiceFinally, gently stir in the treacle, whisky, nutmeg and lemon juice to the cake mixture using a spoon or spatula.
- 110 g ground almondsDrain 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
Recipe updated in March 2022
Choclette says
He he, that's funny. I'm just writing up my Best of British now and was trying to find the link to your round-up from last month AND what do I find, but your entry.
It looks delicious Janice and fruit cake and cheese is such a great combination, but I never remember it when I have fruit cake on the go. Great entry for BoB Yorkshire 🙂
Fiona Maclean says
Not fair. I am on a 2 of 2:5 and what do you do? make CAKE!!! and CAKE I WANT TO EAT!!!
Janice says
Sorry Fiona, you will just have to sniff it from afar! hee hee
Rebecca Subbiah says
this looks wonderful never tried this combo before most give it a try 🙂
Baking Addict says
I've been hearing a lot about cheese and fruit cake so I'm glad you made one. I'm not a huge fan of fruit cake but this looks delicious! Thanks for entering this to AlphaBakes.
Debs Dust Bunny says
My hubby will go mad for this cake and Wenslydake is my FAVOURITE cheese! This recipe will most certainly be on my 'TO DO' list.
Karen S Booth says
A PERFECT recipe for Yorkshire and a PERFECT post highlighting the NEED for cheese with cake, and apple pie too as it happens! A REALLY lovely entry thanks Janice and your photos are also LUSH! Thanks! Karen
Phil in the Kitchen says
I love this combination and it definitely reminds me of the Dales. In Swaledale, of course, you'll get a wedge of their cheese instead and I'm not quite sure which I'd prefer. Perhaps I should try both just to be certain.
Janice says
ooh where do get the Swaledale cheese? Other than in Swaledale, of course!
Dom at Belleau Kitchen says
I think this is a very similar thing to a Lincolnshire Plum Bread which we also serve with cheese… there is nothing more divine that sweet fruit cake with cheese, i'm in heaven looking at these pics Janice, divine!!… nice Yorkshire link too!
Recipe Junkie says
ohhh – love cheese and fuit cake.
Johanna GGG says
Cheese and fruitcake sounds delicious – I love eating cheese and fruit bread which I was told was very dutch! love your dark moist barm brack
The KitchenMaid says
Wow, this looks amazing – I LOVE Christmas cake and cheese, even though I am about as far from Yorkshire as you can get. Why is it called Barm Brack, by the way? I've always wondered…
Chele says
Oh my gosh, how those photos are making my mouth water. I've never tried this with Wenslydale though, is this the traditional way? Fill like I am missing out now lol
Janice says
Yes, Chele it is the traditional way to eat fruitcake, you need to visit the north of england, it's on the menu in all the tea shops! Or just go out and buy some Wenslydale and make a fruit cake!
Choclette says
You had me at whisky. I don’t know why, but I love whisky in cakes. Then I spotted all the other delicious ingredients including treacle and ground almonds and I reckon this has got to be the best tea loaf ever.
Janice Pattie says
Thank you. I couldn’t agree more, that hit of whisky really brings out the flavours.
Lesley says
Delicious, another great reliable baking recipe. I love all your fruit loaf recipes, easy to follow and always taste great.
Janice Pattie says
Thanks, Lesley. That’s great to hear.
nancy says
thanks for sharing this recipe. i remember my childhood neighbour’s mom used to make this all the time.
Janice Pattie says
Thanks, Nancy. I’m glad it brings back happy memories.
Veronica says
This sounds delicious. I grew up in Yorkshire and I’ve never had this. Definitely going to make it – I love a moist fruit cake.
Janice Pattie says
It’s a lovely cake, I hope you enjoy it too.
Cat says
So moist and packed with loads of tasty fruit – I’m a sucker for a glace cherry!
Janice Pattie says
Thanks, me too ☺️
[email protected] says
I love seeing proper traditional bakes like this being done well. It looks moist and delicious – and I always serve with cheese – its a must!
Janice Pattie says
Thank you, it is a wonderful combination.