Spice Bread (Irish): [Aran Spiosrai]
Submitted by lmenor
Aran Spiosrai is a traditional Irish spice bread with raisins, candied fruit, golden syrup, and mixed spice baked low and slow in a loaf pan. It actually gets better after a day or two as the flavors deepen.
YIELD
8 servingsPREP
20 minCOOK
40 minREADY
60 minThis is proper Irish baking, the kind that needs no yeast and no fuss, just a bowl, a wooden spoon, and a bit of patience.
Aran Spiosrai blends warm mixed spice (cinnamon, nutmeg, allspice) and ginger into a rich batter sweetened with brown sugar and golden syrup, then studded with raisins and chopped candied fruit.
Butter melts into the syrup before everything gets mixed together and poured into a loaf pan.
Bake it low and slow until a skewer comes out clean.
Here’s the magic: this bread stays moist for days and actually improves as it sits. Slice it thick and serve with a generous smear of Irish butter.
Kitchen Tips
- Melt the butter and syrup together over low heat. Too high and the butter will separate.
- Mix the wet and dry ingredients thoroughly. The batter should be smooth with no flour pockets hiding.
- Wrap the cooled loaf tightly in cling film and store at room temperature. It genuinely tastes better on day two or three.
Ingredients
Directions
Sift the flour with the soda and baking powder, and the mixed spice and ginger: then add the brown sugar, chopped peel and raisins: mix.
Make a well in the center.
Melt the butter with the syrup over low heat, then pour into the well in the mixture.
Add the beaten egg and milk and mix very well.
Pour into a greased 2-lb loaf pan and bake in a preheated oven at 325℉ (160℃) for 40 to 50 minutes, or until it tests done.
This bread will keep moist for several days, and actually improves somewhat during this period.
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