Another lovely vintage recipe for Irish Treacle Loaf, from “Farmhouse Fare” as collected by readers of the Farmer’s Weekly magazine.
A Traditional Vintage Irish Recipe
Another lovely vintage recipe for Irish Treacle Loaf, from “Farmhouse Fare – Recipes from Country Housewives” as collected by the Farmer’s Weekly magazine.
This fruited loaf has treacle in it, which adds richness and colour. It’s a moist loaf that is further enhanced by a liberal smear of butter, and maybe some jam too.
Although I’m not Irish, my husband’s family have Irish relatives, and I do like to share recipes as we come up to St Patrick’s Day, on the 17th of March.
This Irish Treacle Loaf is not unsimilar to Barm Brack, but with added treacle, as well as ground ginger for a bit of a kick.
A brack recipe usually means there’s no fat (butter, margarine or lard) in it, such as my recipe for Yorkshire Dales Barm Brack Fruit Cake.
However, this recipe has 2 ounces (50g) of butter in it, which adds to the keeping qualities of it, along with the treacle.
It’s also wonderful toasted if it is a bit stale, if it’s not been devoured before then of course! It also freezes well too, if the slices are separated with greaseproof paper.
Do make it for St Patrick’s Day this year if you want, but it’s great served any time of the year, especially for the cake tin, school (or office) lunchbox, and for summer picnics.
I hope you love this fruit loaf as much as we do – and please do leave a comment below if you make it, or plan to make it. “Lá Fhéile Pádraig sona duit” Karen
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Imperial Measurements and Options
- 2 ounces butter
- 1/2 gill water
- 2 ounces sugar
- 2 ounces currants
- 2 ounces raisins
- 1/2lb flour
- In place of water, melt the butter with cold tea.
- Add a slug of whiskey to the mixture for an extra special taste.
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Irish Treacle Loaf Recipe
Irish Treacle Loaf
Yield:
12 slices
Prep Time:
20 minutes
Cook Time:
1 hour 15 minutes
Total Time:
1 hour 35 minutes
Another lovely vintage recipe for Irish Treacle Loaf, from “Farmhouse Fare – Recipes from Country Housewives” as collected by the Farmer’s Weekly magazine.
This fruited loaf has treacle in it, which adds richness and colour. It’s a moist loaf that is further enhanced by a liberal smear of butter, and maybe some jam too.
Although I’m not Irish, my husband’s family have Irish relatives, and I do like to share recipes as we come up to St Patrick’s Day, on the 17th of March.
This Irish Treacle Loaf is not unsimilar to Barm Brack, but with added treacle, as well as ground ginger for a bit of a kick.
A brack recipe usually means there’s no fat (butter, margarine or lard) in it, such as my recipe for Yorkshire Dales Barm Brack Fruit Cake.
However, this recipe has 2 ounces (50g) of butter in it, which adds to the keeping qualities of it, along with the treacle.
It’s also wonderful toasted if it is a bit stale, if it’s not been devoured before then of course! It also freezes well too, if the slices are separated with greaseproof paper.
Do make it for St Patrick’s Day this year if you want, but it’s great served any time of the year, especially for the cake tin, school (or office) lunchbox, and for summer picnics.
I hope you love this fruit loaf as much as we do – and please do leave a comment below if you make it, or plan to make it. “Lá Fhéile Pádraig sona duit” Karen
Ingredients
- 50g butter
- 70ml water
- 1 heaped tablespoon of black treacle
- 50g soft brown sugar
- 50g currants
- 50g raisins
- 1 egg, beaten
- 225g plain flour
- 1/2 teaspoon mixed spice
- 1/2 teaspoon ground ginger
- 1 teaspoon bicarbonate of soda
Instructions
- Put the butter and water into a saucepan and leave over a low heat until the butter has melted.
- Meanwhile, beat together the treacle, sugar and beaten egg.
- Sift the flour into the treacle, sugar and egg mixture, along with the mixed spice, ground ginger, and bicarbonate of soda. Mix well.
- Add the dried fruit, mix together, and then add the melted butter and water. Mix well again.
- Turn into a well-greased (and lined) 900g (2lb) loaf tin and bake in a moderate oven (180C/350F/Gas 4) until well risen and firm to the touch – about 1 and 1/4 hours.
- Allow to cool in the tin for 5 minutes before turning out on to a cooling rack.
- Slice when cold and serve buttered with tea, or an Irish Whiskey.
Notes
Imperial Measurements:
2 ounces butter
1/2 gill water
2 ounces sugar
2 ounces currants
2 ounces raisins
1/2lb flour
In place of water, melt the butter with cold tea.
Add a slug of whiskey to the mixture for an extra special taste.
Nutrition Information
Yield 12
Serving Size 1
Amount Per Serving
Calories 144Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 1gCholesterol 24mgSodium 140mgCarbohydrates 25gFiber 1gSugar 9gProtein 3g