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    Friends in the Kitchen - Julie's Bara Brith

    Published: Feb 27, 2017 · Modified: Apr 21, 2020 by Jacqueline Bellefontaine ·

    Jump to Recipe Print Recipe

    Julie's Bara Brith is easy to make and tastes delicious, making it a perfect recipe to share on Recipes Made Easy.

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    And what perfect timing to share this traditional Welsh cake as it's St. David's (patron saint of Wales) day on 1st March. So sit back, relax, have a cup of tea and read all about Julie's Bara Brith.

    This is my fourth visit to a friend's kitchen to shoot for my Friends in the Kitchen series of posts. It is, however, tinged with a little sadness. After 25 years in London, Julie moved back to Wales this weekend to start a new job on Wednesday.

    I first met Julie a few years back when she joined our local dinner party club. Little Welsh Julie made up for what she lacked in stature with her bubbly personality and her love of all things sparkly. We are surely going to miss her at our future get togethers.

    Julie's Bara Brith

    Being the lovely sociable girl that she is she managed to find time and space between packing boxes for me to pop along while she made a loaf of Bara Brith.  

    The recipe she used was based on this recipe from the Visit Wales website. She explained to me how, while the original Bara Brith recipe was made with yeast, this unyeasted version is used by many, as it is far simpler to make.  "I know my aunty would never have bothered with yeast," she told me.  

    She also explained to me that when growing up she always remembered that most Welsh households would have a Bara Brith in the fridge ready just in case anyone came to call. Which they usually did. It would be considered rude not to offer a cup of tea and something to go with it.

    Easy to make

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    It really didn't take long to make up the cake. The fruit needs to be soaked overnight in tea, which Julie had done the night before. Then it was just a case of stirring in the flour, mixed spice, sugar and eggs.

    Spoon the mixture into a loaf tin, and into the oven to bake for about 1 hour.  Time for a cup of tea!

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    "Sorry," she says. "I haven't got any cake to eat. You will have to wait" she laughs.

    And so we do, it's not that long before some delicious aromas are coming from the oven.

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    Despite being in the middle of packing, Julie managed to find some pretty cups and saucers and plates to serve the Bara Brith. We put it out on the balcony to speed up the cooling process and, as it was a reasonably nice day, we decided to take the final pictures there. No chance of a removal box sneaking into the picture that way.

    Bara brith will keep well

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    Bara Brith should be stored for two days before eating for the flavours to mature. There was no chance that was going to happen. As soon as it was cold enough, we sliced it and I can assure you it tastes pretty darn good while still slightly warm, as well as a couple of days later (I took some home with me just to make sure. It's important to do proper research!).  

    Apparently, you can keep it for up to 7 days but I wouldn't know as the piece I took home barely lasted the two days, it was so good.

    We did follow the Welsh tradition of serving it spread with plenty of butter -  I liked it with and without butter. Just saying, Julie!

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    Friends in the Kitchen - My Welsh friend Julie shows Recipes Made Easy, how simple it is to make a traditional welsh Bara Brith.

    Bara Brith – Speckled Bread.

    Print Recipe Pin Recipe Save Recipe Saved!
    A simple and popular Welsh cake. easy to make and keeps well. If you can resist eating it that is! Remember to soak the fruit the night before.
    Course Baking
    Cuisine Welsh
    Prep Time 15 mins
    Cook Time 1 hr
    Soaking Time 6 hrs
    Total Time 1 hr 15 mins
    Servings 10
    Calories 272
    Author Jacqueline Bellefontaine

    Ingredients

    • 400 g mixed dried fruit eg. currants, sultanas and raisins
    • 300 ml strong hot black tea
    • 250 g self-raising flour
    • 1 teaspoon mixed spice (pumpkin spice)
    • 100 g demerara sugar
    • 2 eggs beaten
    • butter to serve
    metric - US cups

    Instructions

    • Place the dried fruit in a large mixing bowl and pour in the tea. Stir to combine and leave to soak for at least 6 hours or overnight.
    • Preheat the oven to 180℃ (160℃ fan)/350°F/gas mark 4. Line a 900g/2lb loaf tin with baking parchment.
    • Sift the flour and spice into the bowl with the fruit and add the sugar. Add the eggs, then stir until well blended.
    • Spoon into the prepared tin. Bake in the centre of the oven for 1 hour until a skewer inserted into the centre comes out clean.
    • Allow to cool on the rack for 10 minutes before turning out onto a wire rack to cool completely.

    Notes

    Traditionally, once cooled the cake is wrapped and stored in a cool place for 2 days to mature. although it is also good eaten straight away It will keep for up to a week. Serve spread with butter.
     
    Nutrition information is approximate and is meant as a guideline only.

    Nutrition

    Calories: 272kcal | Carbohydrates: 61g | Protein: 4g | Fat: 1g | Cholesterol: 32mg | Sodium: 53mg | Potassium: 70mg | Fiber: 1g | Sugar: 42g | Vitamin A: 55IU | Calcium: 18mg | Iron: 0.5mg
    Tried this recipe?Leave a comment or Mention @recipecrumbs or tag #RecipesMadeEasy

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    About Jacqueline Bellefontaine

    Jacqueline is a member of the Guild of Food Writers and has been a cookery writer and food stylist for over 25 years. She has written over 15 cookery books, in addition to writing for several major magazines. She likes to champion good basic home cooking and as the daughter of a master baker, she is passionate about home baking.

    Reader Interactions

    Comments

    1. Lynne marks

      March 11, 2022 at 4:11 pm

      5 stars
      Made this a lot in the last few years always make it in 1 lb loaf tins 1 for a 94 yr old friend and one for my husband but now I make 2 for my friend one to eat and one to freeze because my husband and I have gone vegan so I make 2 for my husband it’s very easy to make it vegan and tastes just as good for the eggs I use 2 flax eggs I’m so happy we can still eat it best cake

      Reply
      • Jacqueline Bellefontaine

        March 14, 2022 at 2:40 pm

        I'm so pleased you like the recipe so much and that you have been able to adapt to make Vegan so you can continue to enjoy it.. Thank you for the 5 star review.

        Reply
    2. Margaret

      February 28, 2022 at 1:29 am

      Great fruit loaf. Earl Grey tea also works well to soak fruit.
      I love it with a little sharp cheddar cheese instead of butter.

      Reply
      • Jacqueline Bellefontaine

        February 28, 2022 at 2:48 pm

        So happy you liked it, Margaret, I imagine the Earl grey gave it some interesting extra flavour notes. Good idea to eat with cheese.

        Reply
    3. Andrea Badman

      July 24, 2021 at 10:29 am

      5 stars
      Hi, I have been put off making this cake as neither my husband or I drink tea,but decided to tried this with Rooibos tea.
      Pleased to say it works really well and tastes lovely.
      I am going to try a batch with my Fruit tea.

      Reply
      • Jacqueline Bellefontaine

        July 26, 2021 at 1:42 pm

        Woohoo glad you gave it a go. Ohh I drink Rooibos tea too I shall give it a try.

        Reply
    4. Cee Cee

      March 20, 2021 at 9:31 pm

      5 stars
      Absolutely delicious cake! So moist and scrumptious inside. Loads of options to customise as well - I added a bit of macadamia nuts in mine. 🙂

      Reply
      • Jacqueline Bellefontaine

        March 23, 2021 at 12:46 pm

        Cee Cee so pleased you liked the cake. What a fun evening we had making that cake together over zoom

        Reply
    5. Bernard Foulkes

      March 02, 2021 at 7:08 pm

      I’m going to try this when I get a reply from you , can I use coffee instead of tea ? Thanks B

      Reply
      • Jacqueline Bellefontaine

        March 03, 2021 at 3:13 pm

        I can see no reason why you couldn't use coffee but it will ofcourse change the flavour and Im not sure if that would be a in a good way or not. You could also use apple or orange juice. Ive made it before with both successfully.

        Reply
    6. Julie

      February 28, 2021 at 12:04 am

      Hi Julie, Greetings from Australia....I did make this wonderful cake and it tasted divine just as all comments said, wondering if I can use all dried Apricots please...would love your feedback.

      Reply
      • Jacqueline Bellefontaine

        February 28, 2021 at 1:03 pm

        HI Julie glad you like this cake as much as I do. I've not tried it with just dried apricots cbut I don't see why it wouldn't work, but t would of course taste totally different. Im very tempted to try.

        Reply
    7. Julie

      February 20, 2021 at 12:24 am

      Greetings from Australia...Can the fruit be soaked in Orange Juice or is the strong black tea a better option, if so why so ? Going to give this recipe a go, looks lovely.

      Reply
      • Jacqueline Bellefontaine

        February 20, 2021 at 12:58 pm

        Strong black tea is traditionally used in Bara Brith so you would need to use that if you want it to be authentic. It doesn't taste of tea in the final cake it just adds interesting notes to the flavour but if you prefer you could soak the fruit in orange juice instead. Do let me know what you think when you have tried it Im pretty sure you will love it its certainly a very popular recipe on the blog.

        Reply
    8. Hope

      November 29, 2020 at 8:10 pm

      5 stars
      Jacqui, I just finished making and eating my first bara brith! My wife and I absolutely love it!! It was so easy and I love that it uses no oil or butter and only 1/2 cup of sugar. Of course, we didn’t wait the suggested two days before eating it, but I can’t imagine it could taste that much better. We will see if we don’t finish it off before Tuesday!

      Reply
      • Jacqueline Bellefontaine

        November 30, 2020 at 3:43 pm

        It is easy and yes delicious and like you I struggle every time to keep it more than a day or two so I only have my friends word for it that it tastes better on keeping. So pleased you liked the recipe. Thank you for taking the time to comment and rate. This sort of comment always makes my day 🙂

        Reply
    9. Margaret

      October 12, 2020 at 9:29 am

      5 stars
      I love this recipe. Its so easy and quick and produces the most delicious treat!

      Reply
      • Jacqueline Bellefontaine

        October 12, 2020 at 5:02 pm

        Thank you Margaret I'm pleased you liked it. It has certainly become a regular in our house since Julie made it for us.

        Reply
    10. Linda

      August 18, 2020 at 10:14 am

      5 stars
      This is a fantastic no fail recipe. The cake is delicious and a great favourite in our family. It is great to have a recipe you can rely on to produce perfect results every time. Thank you so much for sharing.

      Reply
      • Jacqueline Bellefontaine

        August 18, 2020 at 10:52 am

        Thank you Linda, Glad you liked it. I love this recipe as it keeps so well (when I can resist not eating it all at once).

        Reply
    11. Kim

      August 02, 2020 at 2:08 pm

      5 stars
      I’ve tried many bara brith recipes and this is by far the favourite.. everyone who tries it love it.. diolch yan fawr from a very happy Welsh woman

      Reply
      • Jacqueline Bellefontaine

        August 03, 2020 at 9:55 pm

        Thank you for the glowing endorsement. Julie will be pleased,

        Reply
    12. Lesley Garden

      February 16, 2020 at 3:53 pm

      5 stars
      A fabulous recipe, simple to follow and really easy to bake. I’ve never tried bara brith before but used to enjoy my Granny’s tea loaf. This was delicious spread with butter and served with a cup of tea. I didn’t manage to leave it 2 days, instead I ate it warm! I’ll be making this loaf again.

      Reply
      • Jacqueline Bellefontaine

        February 18, 2020 at 12:48 pm

        Keeping it more than 2 days is a real challenge when it tastes this good!

        Reply
    13. Dianne

      February 15, 2019 at 5:18 pm

      5 stars
      Just so easy. I made two, one for a bake sale and one for us. Just had a couple of slices with butter and a cup of tea. Hubby loved it too. I had a tub of glacé cherries which needed using up, so put them in too. Gorgeous.

      Reply
      • Jacqui Bellefontaine

        February 16, 2019 at 12:29 pm

        So glad you liked it Dianne. Easy recipes like this that taste great too are just the best.

        Reply
    14. Barry cartwright

      February 05, 2019 at 10:20 pm

      5 stars
      Made this recipe in December made two and froze one to be eaten at a later date it was really nice.
      I’ve just soaked the fruit so I can make another two cakes tomorrow .
      It only takes about fifteen minutes to makes.

      Reply
      • Jacqui Bellefontaine

        February 05, 2019 at 10:25 pm

        So pleased that you are enjoying this recipe and thanks you so much for taking the time to rate the recipe and comment you have made my day:) Enjoy the next batch.

        Reply
    15. Anji

      October 27, 2018 at 8:18 pm

      5 stars
      What a great recipe! I love how easy this is to make and how lovely it turns out every time. I make this Bara Brith every few weeks and it is always popular. Thank you for a great recipe that is easy to follow with great photos too!

      Reply
      • Jacqui Bellefontaine

        October 28, 2018 at 1:43 pm

        Anji, I am so glad you like it and thank you for taking the time to comment. I have my friend Julie to thank for this great recipe so I cant take all the credit this time.

        Reply
    16. Anne

      May 08, 2018 at 8:08 pm

      Made this , so simple and absolutely delicious! Fool proof recipe.

      Reply
      • Jacqueline Bellefontaine

        May 09, 2018 at 8:58 am

        So glad you liked it. It really makes my day when someone lets me know, they have made a recipe of mine. Thank you for taking the time to comment.

        Reply
    17. Janice

      March 27, 2018 at 1:34 am

      Not sure what Demerara sugar is? I'm in the US so have no idea. This looks very good. My Grandmother made an applesauce cake with raisins in it--- had to use 1 cup of raisins and 1 cup of water simmered until water was gone. This recipe reminded me of that. Thanks for sharing.

      Reply
      • Jacqueline Bellefontaine

        April 02, 2018 at 3:20 pm

        Hi Janice Apologies in the time it has taken to reply. Demerara is a type of brown sugar. Generally speaking, “golden” brown sugar has a light, delicate flavour without the heavy molasses notes of darker brown sugars. Regular brown sugar is dark and moist and is used for tasks where you want more of a molasses kick. Demerara sugar is darker still, with large crystals that give it a crunchy texture. In this case you could substitute either light brown sugar or granulated sugar.

        Your grandmother's apple sauce cake sounds delicious.

        Reply
    18. Connie

      March 24, 2018 at 2:37 pm

      No butter or oil,can it be set up

      Reply
      • Jacqueline Bellefontaine

        March 24, 2018 at 6:36 pm

        No set up:)

        Reply
    19. Esther

      March 15, 2018 at 11:32 am

      Hi.can I reduce the amount of fruits?

      Reply
      • Jacqueline Bellefontaine

        March 15, 2018 at 11:52 am

        Hi Esther, It may be possible to reduce the fruit slightly, I haven't tried it as I feel you really need to have the fruit to keep this tea bread authentic. Jacqui

        Reply
    20. Nancy Parris

      March 14, 2018 at 10:10 pm

      what spices are included in your "mixed spices?"

      Reply
      • Jacqueline Bellefontaine

        March 15, 2018 at 11:50 am

        Hi Nancy
        Mixed spice, also called pudding spice, is a British blend of sweet spices, similar to the pumpkin pie spice used in the United States. Cinnamon is the dominant flavour, with nutmeg and allspice.

        Hope this helps
        Jacqui

        Reply
        • Nancy Parris

          March 22, 2018 at 12:32 am

          thanks. I plan on making this soon!

          Reply
          • Jacqueline Bellefontaine

            March 22, 2018 at 11:45 am

            I hope you like it as much as I do. Do pop back and let me know.

            Reply
    21. Terry W

      March 14, 2018 at 2:07 am

      Can you tell me when the fruit is added and also if the fruit needs to be drained before adding it in?

      Reply
      • Jacqueline Bellefontaine

        March 14, 2018 at 2:22 pm

        Hi Terry, The flour and other ingredients are added to the bowl of the fruit (step 3) and not the fruit to the flour etc (so no you do not drain it, most of the tea will have been absorbed into the fruit). sorry, it wasn't clear to you. I have reworded step 3 slightly to make it clearer in the future.

        Reply
    22. Dorothy Bregon

      August 07, 2017 at 6:04 pm

      What does the mixed spice consist of?

      Reply
      • Jacqueline Bellefontaine

        August 07, 2017 at 6:08 pm

        You might know it as Pumpkin spice. Mixed spices usually conatains cinnamon, nutmeg, ginger, allspice cloves etc. The spice mix will vary according to brands but theres a recipe on the BBC Good Food site if you want to make your own https://www.bbcgoodfood.com/recipes/181605/mixed-spice

        Reply
    23. Juanita

      March 01, 2017 at 11:33 pm

      5 stars
      What a yummy cake and lovely photos of Julie! She will be sorely missed

      Reply
      • Jacqueline Bellefonatine

        March 02, 2017 at 12:13 pm

        You are so right Juanita, we will miss Julie, but she promises to come and visit us frequently, I hope she does. The cake is delicious. I will make sure I have one ready when she does:)

        Reply
        • Paul Jack

          March 03, 2017 at 7:12 pm

          Yes agree Julie will be missed! Maybe she will find her way to the south of France sometime. I am baking the cake tomorrow and get in on the table for guests breakfast on Sunday!!

          Reply
          • Jacqueline Bellefonatine

            March 03, 2017 at 7:14 pm

            Hey you never know maybe she will. Do let me know what you and your guest think.

            Reply
    24. Monika Dabrowski

      February 27, 2017 at 4:44 pm

      5 stars
      This cake looks lovely, Jacqui, full of fruit, spice and tea! I love the idea of soaking the fruit in strong tea! I am sure it tastes amazing! And I love the fact there are so few ingredients in this recipe.

      Reply
      • Jacqueline Bellefonatine

        February 28, 2017 at 4:11 pm

        I know Monika, How can a cake this simple taste this good. So please that Julie suggested it when I asked her to do a quick friends in the kitchen before she moved back to Wales.

        Reply

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    Jacqueline Bellefontaine.

    Hello I'm Jacqui
    I believe that great tasting home cooking need not be hard work, so I like to write and cook recipes that are as easy as they can be. But I won't compromise on taste!

    This blog is written and photographed by me at home and it's all about my favourite recipes, that I make for family, for friends and for fun. I hope you like them too.

    More about me →

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