Bara Brith

Bara Brith is a rich fruit loaf made with tea and mixed spices and is delicious when spread with salted Welsh butter. A traditional Welsh tea-time treat.

Bara Brith means ‘speckled bread’ and is usually cooked on a bakestone. The recipe shown is not really traditional as the original recipe was based on a yeasted bread. But this version which is widely served and makes a beautifully moist cake as the dried fruit is soaked overnight in tea. It’s best stored for a couple of days before eating so that the flavours have time to develop, allowing the flavours to develop.

Serves 8-10 slices

You’ll need:

400g mixed fruit, such as sultanas, raisins, currants

300ml strong hot Welsh Brew tea

250g self-raising flour

1 tsp mixed spice

100g dark brown muscovado sugar

1 free range egg, beaten

Honey to glaze

What next?

1. Put the dried fruit in a bowl and pour over the tea, mix in the sugar and stir well to dissolve. Leave to soak for at least 6 hours or overnight.
2. Next day, sift the flour and spice into the soaked fruit (no need to drain the tea) and stir in the egg. Blend well together.
3. Preheat the oven to 180°C /Gas 4. Line a 900g loaf tin with baking paper and pour in the mixture.
4. Bake for approximately 1 hour until the cake has risen and cooked through. Leave to cool on a rack and store for 2 days before eating. Serve sliced with butter.
5. This mixture can be doubled to make 2 loaves and will keep for up to 7 days.
6. Warm a little honey to drizzle over the surface of the warm cake for a glazed topping.

Discover more Welsh Cakes, Biscuits & Pastries.

More about Bara Brith on Wikipedia.