Bara Brith.

"Bara Brith originates like myself from Wales. Traditionally eaten as a snack with tea/coffee. I prefer it to normal fruit cakes."
 
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photo by Ethan UK photo by Ethan UK
photo by Ethan UK
photo by Ethan UK photo by Ethan UK
Ready In:
1hr 45mins
Ingredients:
7
Yields:
1 loaf
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ingredients

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directions

  • Place the fruit and sugar in a mixing bowl, and soak overnight in the strained tea.
  • Sieve the flour and mixed spice, and warm the marmalade.
  • Add the flour, warm marmalade and egg to the soaked fruit.
  • Mix well, pour the mixture into a greased loaf tin.
  • Bake for 1 1/2 hours on 180c, 350f.
  • Cool on wire rack.
  • Serve sliced and buttered.

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Reviews

  1. An excellent recipe! (and my favourite version of it - I prefer it to those made with yeast, North Wales style.) As an Brit I'm unusal because I don't like the tannin flavour of Tea, so I like this best with the tea being very weak, although really it should be normal strength. An extremely easy cake to make and very strongly recommended - thanks for posting! (P.S. I like it best served cold, a few days after it was made (like most cakes), just as it is without any butter or topping (which is traditional) although according to most of the Welsh folk I know it's normally eaten buttered nowadays. It's like a very nice, rich fruit cake - a recipe that is so easy and nice you'll won't stop at making it once :) I usually add a few glace (crystallized) cherries into the fruit - hardly traditional, but I like cherries! My photos show it made in a round cake tin because I don't have a large enough loaf tin - this makes it difficult to slice and it is definitely better to bake in a large loaf tin. (about 3lb loaf size).
     
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RECIPE SUBMITTED BY

I am originally from Wales and have just joined the site. I am a residential painter, who loves rugby and darts. Pretty much any sport that involves socialising!!
 
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