Allergy free Irish barm brack (fruit cake) recipe

Ingredients

• 2 cups Irish tea, cold
• 1½ cups light brown sugar
• 1 cup sultanas
• ½ cup candied peel, chopped
• 2½  cups Orgran self-raising flour
• 1 tsp Orgran No Egg

Method

• Put the tea, sugar, sultanas and peel into a bowl.
• Cover and leave to soak for at least 2 hours.
• Preheat oven to 180°C.
• Grease and flour a 20cm round cake tin.
• Sift the flour and No Egg into the fruit mixture and beat well.
• Pour the mixture into the cake pan.
• Bake for 1 hour or until skewer inserted into centre of cake comes out clean.
• Leave in the tin for 5 minutes then turn out onto a wire rack to cool.

Note

• If you don't eat it within a couple of days then best reheat to eat as the candied peel makes this a little more likely to toughen before it goes stale. Best reheat method is 1 minute in the microwave.