Bara Brith – Speckled Bread.
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.
Servings 10
Calories 272kcal
Equipment
- 900g/2lb loaf tin
- baking parchment
- mixing bowl
Ingredients
- 400 g (14oz) mixed dried fruit eg. currants, sultanas and raisins
- 300 ml (½ pt) strong hot black tea
- 250 g (9oz) self-raising flour
- 1 teaspoon mixed spice (pumpkin spice)
- 100 g (3½oz) demerara sugar
- 2 medium eggs beaten
- butter to serve
Instructions
- Place 400g dried fruit in a large mixing bowl and pour in 300ml 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 250g flour and 1 teaspoon mixed spice into the bowl with the fruit and add 100g sugar. Add 2 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
Cook's Tip
If the cake starts to brown a little too much on top cover loosely with foil
Store
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.
Freeze for up to 3 months.
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