Prep Time:
15 mins
Cook Time:
1 hr
Additional Time:
4 hrs
Total Time:
5 hrs 15 mins
Servings:
12
Yield:
1 (9-inch) cake
Ingredients
Directions
Soak dried fruit in hot tea for at least 2 hours to overnight.
Preheat the oven to 350 degrees F (175 degrees C). Generously grease a round 9-inch cake pan or 9×5-inch loaf pan. Stir flour, cinnamon, nutmeg, and baking soda together; set aside.
Lightly beat egg in a large bowl; mix in sugar, marmalade, orange zest, and tea-soaked fruit until well combined. Gently fold in the flour mixture until just combined, then pour into the prepared pan.
Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Cool in the pan for 2 hours before removing to a wire rack to cool to room temperature. Press the objects of choice into the cake through the bottom before serving.
Cook’s Note
Thoroughly clean the objects you wish to add and wrap them tightly in parchment paper before inserting them into the barmbrack.
This cake tastes better with time. Store the cake in an airtight container; let sit for 1 to 2 days.
Nutrition Facts (per serving)
294
Calories
1g
Fat
70g
Carbs
4g
Protein
