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Cook1 hr 20 mins
There are many versions of the Bara Brith, as many perhaps, as there are Welsh cooks. It is basically a spicy raisin cake, deep, dark and delicious. This cake is a bit unorthodox, but very moist and fruity.
- 1 1⁄4 cups butter
- 1 1⁄4 cups brewed tea
- 1 (14 ounce) can sweetened condensed milk (NOT Evaporated)
- 1 cup golden raisin
- 1 cup black currants
- 1 cup chopped dates
- 1 1⁄4 cups all-purpose flour
- 1 1⁄4 cups whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1⁄4 teaspoon nutmeg
- 1⁄4 teaspoon ground cloves
- 1 cup chopped walnuts
- 2 tablespoons apricot jam
- In a saucepan, heat together first 6 ingredients and allow mixture to simmer for a minute or 2, or until nicely blended and raisins are plumped.
- Allow to COOL for 30 minutes.
- Mix together and stir in the next 8 ingredients until dry ingredients are just moistened.
- Do not overmix.
- Stir in the apricot jam.
- Scrape batter into a greased 10-inch springform pan and bake in a 325°F.
- oven for about 1 hour and 20 minutes or until a cake tester, inserted in center, comes out clean.
- (Tent pan loosely with foil if top is browning too rapidly.) Allow to cool in pan, and then cover tightly with plastic wrap and store cake in the refrigerator.
- NOTE:- This cake is not very sweet, more like a dark raisin bread.
- Easiest& Best!
- Coffee Cakes and Quick Breads.