I was watching the 2007 BBC Show ‘Coal House” recently, where three families live in 1927 conditions for three weeks. The women kept referring to the ‘Bara Brith’ they had made, which looked like a cake, so I decided to find a recipe and make some. This traditional welsh recipie is from Visit Wales.com.
“Bara Brith translates to ‘speckled bread’ and is a rich fruit loaf made with tea. Produced all over Wales the spiced fruit loaf is delicious when spread with salted Welsh butter.”
Recipe for Bara Brith:
- 450G/1lb self raising flour
- 1tsp mixed spice
- 175g/6oz Muscavado sugar
- 1 medium size free-range egg
- 1tbsp orange zest
- 2tbsp orange juice
- 1tbsp honey( or Replace the honey and fruit juice with 2 tablespoons of marmalade)
- 300ml/½pt tea (or substitute ¼ of the fluid with a whisky liqueur)
- 450g/1lb mixed, dried fruit
- Extra honey for glazing
The day before
Put the mixed dried fruit into a mixing bowl, pour over the tea, cover and leave to soak overnight.
The next day
- preheat the oven to gas3/160c/325f
- mix together the sugar, egg, orange juice, zest and honey, add to the fruit.
- Sift in the flour and spice, and mix well. Pour the mixture into a buttered loaf tin, 1.2L/2pt.
- Bake for about 1¾ hours. The loaf should be golden in colour and firm to the touch in the middle.
- Baste with honey whilst still warm. Allow to cool thoroughly before storing in a cake tin.
We had had about half the cake for afternoon tea – the kids loved it, despite the sultanas, which they usually hate (apparently the soaking made the difference), and the touch of ginger that was in the 2 spoons of marmalade. I didn’t even have time to glaze it!
Here is another recipie you might like to try –