Julie’s Bara Brith is easy to make and tastes delicious, making it a perfect recipe to share on Recipes Made Easy. 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
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!
“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.
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 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
Bara Brith should be stored for two days 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!
- 400 g mixed dried fruit eg. currants, sultanas and raisins
- 300 ml strong hot black tea
- 250 g self-raising flour
- 1 tsp mixed spice (pumpkin spice)
- 100 g demerara sugar
- 2 eggs beaten
- butter to serve
- 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.
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.
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Anji says
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!
Jacqui Bellefontaine says
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.
Anne says
Made this , so simple and absolutely delicious! Fool proof recipe.
Jacqueline Bellefontaine says
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.
Janice says
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.
Jacqueline Bellefontaine says
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.
Connie says
No butter or oil,can it be set up
Jacqueline Bellefontaine says
No set up:)
Esther says
Hi.can I reduce the amount of fruits?
Jacqueline Bellefontaine says
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
Nancy Parris says
what spices are included in your “mixed spices?”
Jacqueline Bellefontaine says
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
Nancy Parris says
thanks. I plan on making this soon!
Jacqueline Bellefontaine says
I hope you like it as much as I do. Do pop back and let me know.
Terry W says
Can you tell me when the fruit is added and also if the fruit needs to be drained before adding it in?
Jacqueline Bellefontaine says
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.
Dorothy Bregon says
What does the mixed spice consist of?
Jacqueline Bellefontaine says
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
Juanita says
What a yummy cake and lovely photos of Julie! She will be sorely missed
Jacqueline Bellefonatine says
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:)
Paul Jack says
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!!
Jacqueline Bellefonatine says
Hey you never know maybe she will. Do let me know what you and your guest think.
Monika Dabrowski says
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.
Jacqueline Bellefonatine says
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.