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Yorkshire brack is not dissimilar to a rich fruit cake but with a stronger tea infusion and a little whiskey (optional). Brack, just like Irish barm brack is a perfect tea time cake (or any other time you choose) spread with a little butter.
They can be made by hand, or in an electric breadmaker. Mix the yeast with the tepid milk and leave in a warm place until it froths Blend the milk and yeast with the dry ingredients and knead the dough thoroughly until it feels elastic and is no longer sticky (around 10 minutes)
Ingredients 1 lb./450 g. dried fruit – sultanas, currants, and raisins 4 oz./125 g. candied peel, (chopped) 4 oz./125 g. glace cherries (halved) 10 fl oz./300 mL cold, strong, black “Yorkshire” or other tea 5½ oz./150 g. butter (slightly softened) /5½ oz./150 g. soft, dark brown sugar 3 large eggs 8 oz./225 g. all purpose/plain flour
Beat 1 egg into the creamed butter, then beat in a third of the flour. Repeat until all the eggs and flour are used up. Finally, gently stir in the molasses, whiskey, nutmeg, and lemon juice to the cake mixture using a spoon or spatula. Drain the dried fruits of the tea and add the ground almonds.
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