An Authentic Welsh Favourite

Leanne • November 20, 2020
Bara Brith Cake

A welsh afternoon tea wouldn’t be complete without a slice of Bara Brith. It’s making us hungry just thinking about it. Bara Brith is a fruity tea bread which simply means speckled bread.

Although it’s great in the afternoon it can be eaten at any time of the day. The plump juicy raisins and currants are usually soaked in tea and studded in the loaf alongside mouth-watering citrus peel and aromatic spices. Traditionally, it underwent a fermentation process like sourdough but over the last few decades it is more often made with baking powder or self-raising flour. And it’s not just Wales that you’ll find this afternoon delight. No, it’s popular in Argentina, too, thanks to a Welsh Colony that was established in the 19th century in the Chubut province.

Enough of all that, why not make your Bara Brith for an authentic taste of Wales from your very own home?

Ingredients
400g mixed fruit
250g self-raising flour
300m strong hot tea
100g dark brown muscovado sugar
1tsp mixed spice
1 free range egg
Honey to glaze

Method

In a large mixing bowl, pour in the dried fruit and pour over the tea. Mix the sugar and give it a good stir until the sugar has dissolved. Allow the mix to soak for at least 6 hours, preferably overnight. 

Once soaked, preheat the oven to 180oC/gas mark 4. Line a 900g loaf tin with baking paper.

Sift the flour and spice into the soaked fruit, with the tea still in the bowl, there is no need to drain the liquid. Beat the egg and add to the mixture. Give the ingredients a good mix until they have blended well together.

Pour the mixture into the lined loaf tin and bake for around an hour or until the cake has risen and cooked thoroughly. 

Once cooked allow to cool on a wire rack and store for 2 days in an airtight container. If you would like a glazed topping warm a little honey and drizzle over the top of the cake.

Serve sliced with Welsh butter.

Don't forget to share your versions of Bara Brith with us on Facebook!



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