There’s something wonderfully comforting about a good slice of Bara Brith — that rich, fruit-studded Welsh tea loaf that feels like a warm hug on a chilly afternoon. This version, shared by our lovely Emma, is as traditional as it gets: moist, gently spiced, and best enjoyed thickly buttered with a nice strong cuppa. Whether you’re Welsh through and through or just a fan of a proper old-fashioned bake, this Bara Brith is sure to become a teatime favourite.
Ingredients
- 300g Dried fruit
- 350ml Boiling water
- 3 Tea bags
- 180g Soft brown sugar
- 230g SR flour
- 1 medium egg
- 1/2tsp mixed spice
- 1tsp Cinnamon Swirl Flavour Shot
Method
- Place three tea bags into a jug and add the boiling water. Leave to brew for 5 minutes.
- Place the dried mixed fruit in a mixing bowl, pour over the tea and dispose of the tea bags. Leave overnight.
- Add the sugar to the mixture and stir until disolved.
- Next add the whole egg, the flour and finally the mixed spice and ground cinnamon. Mix until the mixture resembles a thick cake like batter.
- Grease a loaf tin and pour in the cake mixture. It should come up no higher than half way, as the cake will rise in the oven.
- Place on the middle shelf of a preheated oven at 150 degrees for 1 hour and 15 minutes.
- Once done, remove from the oven and leave to cool for 10 minutes or so until the cake comes away from the sides of the tin.
- Leave to cool on a cooling rack.
If you have tried Emma’s Bara Brith recipe, please leave a rating by clicking the stars! 🌟
