Bara Brith

Bara Brith

Posted by Kate Morgan on 18/12/2013

  • Recipe difficulty: Easy
  • Blog post
  • 4 of 5 27
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 6 people
  • Recipe course: Desserts

Can be made with these products:

Ingredients

340g best quality dried mixed fruit
170g brown sugar
1 cup (300ml) of cold tea
1 large egg, beaten 
340g self raising flour
2 tsp mixed spice

I suspect we all have a favourite childhood cake.

The bake that in one taste, sniff or word brings tumbling back memories of a minature version of yourself greedily tucking in with delight.

The bake for me that brings back rose-tinted, nostalgic rumblings from my tum is Bara Brith. I know I'm slightly biased, being from Wales and all, but Bara Brith is the best.

Some bake it as a yeasty speckled bread, but for us, it was always a fruity, lightly spiced sticky fruit loaf. I'd travel back to university each term with two tightly wrapped loaves from Mum, the Bara Brith cuddled in a layer of baking parchment and a layer of foil.

They would be very welcomed; the little Baby Belling in university halls was not terribly conducive to ten people being able to cook a decent meal. It was ceremoniously used one Pancake Day and the rest of the year we survived on Cornflakes, pizza and alcohol. Only sometimes all together.

This recipe is baked month after month by all our family. And there is always a 'spare' in the freezer just in case! So much so, we all know the recipe off by heart. But it won't remain secret for much longer...

Method

Prep time: 20 minutes (plus overnight soaking of the fruit)

Cooking time: 1 hour

  1. Soak the fruit and sugar in the cold tea overnight (if timing permits; the fruit and sugar should have soaked up the majority of the tea) 
  2. Preheat the oven to Gas Mark 3/325 F/160 C. Grease and line a 2lb loaf tin with greaseproof paper 
  3. Add the beaten egg to the fruit mixture, using a wooden soon to mix throughly.
  4. Sift the flour and mixed spice and stir into the mixture with the wooden spoon.
  5. Scoop the mixture into the prepared loaf tin.
  6. Pop in the oven for one hour or until a skewer inserted into the loaf comes out clean.

Baker's notes: For a boozy twist, replace 100ml of the cold tea with Welsh whiskey Bara Brith freezes well for up to three months. Wrap securely in cling film and foil prior to freezing.

* The blogger contributing to this site has received a Kenwood Kitchen Machine to use as part of the recipe creation, any opinion stated by the blogger and their content is the bloggers own.

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Ingredients

340g best quality dried mixed fruit
170g brown sugar
1 cup (300ml) of cold tea
1 large egg, beaten 
340g self raising flour
2 tsp mixed spice

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Winning Recipe

After much deliberation by our judges who reviewed all the recipes entered into the competition, it has been decided that Mama’s Potato Halloumi Cake recipe by Burcu Musselwhite from Milton Keynes has been selected as the winning entry. Congratulations Burcu.