Chocolate Zest Barmbrack

Chocolate Zest Barmbrack
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In the dark days of the famine, the Irish turned to food lore in hopes of ending hunger. One tradition was on New Year’s Eve, when the woman of the house would bake a barmbrack, a fruity, sweet bread. The man of the house would take three bites out of the cake and dash it against the front door in the name of the Holy Trinity to banish hunger from the homeland. The fragments of the cake were gathered and eaten by the family. While the traditional recipe contains dried fruit, you can easily make this classic your own with a few additional additions.

8
Servings
387
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 package yeast
  • 2 1/2 Cups flour
  • 1/2 Teaspoon baking soda
  • 1 1/2 Cup sugar
  • 1 egg, beaten
  • 1 Teaspoon cinnamon
  • 1 Teaspoon nutmeg
  • 1 bag mini chocolate chips
  • Zest from 1 orange and 2 tablespoons of its juice
  • 2 Tablespoons butter, melted

Directions

 

Preheat the oven to 350 degrees.

Prepare the yeast according to package directions. Sift together the flour and baking soda. Combine the dry ingredients with the yeast and the rest of the ingredients and knead until a dough forms. Place the dough in a greased bowl and cover. Allow the dough to rise for at least 2 hours.

Place the dough in a cake pan and lightly brush the top of it with melted butter. Allow to bake for 1 hour, or until the cake springs back at the lightest touch. Allow to cool completely before serving.

Nutritional Facts

Total Fat
17g
24%
Sugar
3g
3%
Saturated Fat
2g
8%
Cholesterol
1mg
0%
Carbohydrate, by difference
53g
41%
Protein
5g
11%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
31mg
3%
Choline, total
1mg
0%
Fiber, total dietary
7g
28%
Folate, total
35µg
9%
Iron, Fe
1mg
6%
Magnesium, Mg
29mg
9%
Manganese, Mn
1mg
56%
Niacin
1mg
7%
Phosphorus, P
98mg
14%
Selenium, Se
8µg
15%
Sodium, Na
382mg
25%
Water
28g
1%
Zinc, Zn
1mg
13%

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.