Bara Brith.

READY IN: 1hr 45mins
Recipe by Dai9914

Bara Brith originates like myself from Wales. Traditionally eaten as a snack with tea/coffee. I prefer it to normal fruit cakes.

Top Review by Ethan UK

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).

Ingredients Nutrition


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

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