Barmbrack (Irish Speckled Cake) Recipe

Barmbrack (Irish Speckled Cake) Recipe

This comforting but not-too-sweet Irish recipe was shared with our Executive Director, Roger O’Halloran, by an Irish nun he used to teach alongside. Serve warm with butter and a hot cup of tea.


  • 1 375g packet of currants
  • 1 cup cold tea
  • 1 cup brown sugar (lightly packed)
  • 2 cups self-raising flour
  • 1 egg

Put currants, tea and brown sugar into a bowl. Cover and soak overnight.

The next day, add flour and unbeaten egg. Mix well with a wooden spoon, then place into a well-greased loaf tin (line the bottom of the tin with baking paper).

Bake in a moderate oven for about 1.5 hours. Test with a skewer. Turn out and cool. When cold, slice and serve with butter. This is a very moist cake and it keeps well for at least a week.

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