Prep 20 mins
Cook 1 hr 15 mins
Bara brith, sometimes known as "speckled bread" (the literal meaning of the original Welsh-language name), is a fruit bread which originated in Wales. It is traditionally made with raisins, Zante currants and candied peel. Bara Brith was brought to South America by the Welsh settlers who started arriving in 1865 and is known as torta negra (black cake) , becoming a traditional food item there. There are many different recipes for this bread, which is baked and sold commercially. It is best eaten as soon as possible. Posted from an online source in response to a recipe request.
- 450 g turbinado sugar or 450 g demerara sugar or 450 g light brown sugar
- 200 ml cognac (more to taste)
- 2 teaspoons baking soda (dissolved in a bit of warm water)
- 1 pinch ground cloves
- 120 g powdered sugar
- 1 cup hazelnuts, chopped
- 1 pinch ground cinnamon
- 1 cup walnuts, chopped
- 1 cup currants
- 200 g butter, softened
- 400 g self-rising flour
- 1 pinch ground nutmeg
- 400 ml red wine (any red drinking wine will do, NOT cooking wine)
- 1 teaspoon vanilla extract
- Preheat oven to 375F/190C and grease/flour an 9" cake pan.
- Combine the red wine, butter, sugar, currants, walnuts, hazelnuts, nutmeg, cloves, cinnamon, and cognac in a saucepan; bring to the boil.
- Boil for 3 minutes.
- Let mixture cool to room temperature.
- Next add the flour, the vanilla, and the baking soda that has been previously dissolved in a bit of warm water.
- Mix thoroughly and pour into a cake pan that has been buttered and floured.
- Bake for approximately 45 minutes.
- Turn the oven off and let the cake stand inside until it tests done.
- Remove from the oven and sprinkle with powdered sugar.