A Bara Brith is a traditional Welsh tea bread that you have with a cup of tea (naturally) and some butter. Everyone has their own version and the ingredients can be the cause some debate. I’m neutral – I don’t discriminate when it comes to baked goods.
Bara Brith can either take the form of a fruit cake, or if you add yeast to the bake you end up with a cake/bread cross which is beautiful when toasted.
I lived in North Wales for 6 years and ate my fair share of Bara Brith and Welsh Cakes. My friend and colleague Sue was a great baker and she used a Mary Berry recipe for hers. The only fiddly part of this recipe is soaking the fruit overnight. Besides that, it is such an easy cake to make and share with friends.
Yield 1 loaf
- 175g currents
- 175g sultanas
- 225g light muscovado sugar
- 300ml of hot tea
- 257g self-raising flour
- 1 egg, beaten
- The night before you want to bake your Bara Brith mix the fruit and sugar in a bowl, add the hot tea and leave to soak overnight
- The following day pre-heat your oven to 150c and grease and line a loaf tin
- Stir in the flour and egg into the mixture and mix well
- Pour the mix into the loaf tin and bake for 1h30 – 1h45min until a knife comes out clean
Leave the cake to cook for 10mins before leaving to cool completely on a wire rack
Slice and serve with butter