Alright! Here we go on day five of my annual St. Patrick’s Day blog-a-polooza with a recipe for Arán Spíosraí with an Irish Whiskey Glaze. Arán Spíosraí simply means Spice Bread and I think we all know what Irish Whiskey Glaze means. Isn’t that the look that your eyes take on after tasting a bit too much of your frosting recipe as you prepare it? (Good old Jameson!) Well, in my defense, I had to make sure the recipe was good before I published it right? What kind of a cook would serve something up without tasting it? And some things require a bit more tasting than others…
Anyhooo….This lovely quick bread can probably be thought of as more cake-like than bread-like. Quite sweet, it is chock full of chopped citron and raisins along with a veritable riot of spices – cinnamon, nutmeg, allspice ginger – hence the name. Very versatile, this bread is great for breakfast slathered in butter, equally welcome along with your afternoon tea or can be a simple yet tasty dessert topped with a bit of fresh whipped cream. And leftovers are not a problem. It holds up well in the pantry and I think the taste even improves a bit with age. Perfect to have a loaf on standby for your St. Patrick’s Day celebrations.
Arán Spíosraí with Irish Whisky Glaze
recipe from: Bob Vivant
For the Bread:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon cinnamon
- 1/4 teaspoon freshly ground nutmeg
- 1/4 teaspoon ground allspice
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 cup raisins
- 1/4 cup candied citron, chopped
- 1/2 cup unsalted butter
- 3/4 cup brown sugar
- 6 oz. Lyles Golden Syrup ( can substitute 1/3 cup honey and 1/3 cup molasses or 2/3 cup light corn syrup)
- 1 large egg
- 1/4 cup milk
For the Irish Whiskey Glaze:
- 1 tablespoon unsalted butter
- 1 cup confectioner’s sugar
- 1/2 teaspoon vanilla
- 3 Tablespoons Irish Whiskey
- pinch of sea salt
Preheat the oven to 350°F.
Line a 9×5″ loaf pan with parchment paper or grease it with butter.
In a large mixing bowl, whisk together the dry ingredients. Stir in the raisins and candied citron. Make a well in the center.
In a small sauce pan, melt the butter. Remove it from the heat and stir in the brown sugar and Lyle’s Golden syrup. Beat in the egg and milk until combined.
Add the wet ingredients to the dry and stir until combined. Place batter in prepared pan.
Bake for 60-70 minutes until toothpick inserted in center comes out clean.
Cool loaf on a rack for 20 minutes and then remove from the pan. Allow to cool completely before glazing.
To make the glaze, melt the butter in a small saucepan. Remove from heat and whisk in confectioner’s sugar, vanilla and whiskey. Allow the glaze to cool for 15 minutes. Spoon the glaze into a pastry bag fitted with a round tip. Pipe glaze in pattern of your choice across top of bread.