NB This is not the traditional recipe for bara brith, meaning ‘speckled bread’ as the original recipe was based on an yeasted bread. However this version, which is widely served, makes a beautifully moist cake as the dried fruit are soaked overnight in tea.
Meaning ‘speckled bread’, this is a rich and tasty fruit loaf made with tea.
Preparation time: 15 minutes
Cooking time: 1 hour
400g mixed fruit (e.g. sultanas, raisins, currants)
300ml strong hot tea
100g dark brown muscovado sugar
250g self-raising flour
1 tsp mixed spice
1 egg, beaten
honey to glaze
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 six hours or overnight.
After the soaking time, sift the flour and spice into the soaked fruit (no need to drain the tea) and stir in the egg. Blend well together.
Preheat the oven to 180°C/R4. Line a 900g loaf tin with baking paper and pour in the mixture.
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.
Warm a little honey to drizzle over the surface of the warm cake for a glazed topping.
This mixture can be doubled to make two loaves and will keep for up to 7 days.
Recipes and images courtesy of Visit Wales, visitwales.com