This is not the traditional recipe for bara brith, meaning ‘speckled bread’ as the original recipe was based on an yeasted bread. However this version which is widely served, makes a beautifully moist cake as the dried fruit are soaked overnight in tea.
Serves: 8-10 slices | Prep: 15 minutes | Cook: 1 hour
400g mixed fruit (e.g. sultanas, raisins, currants)
300ml strong hot tea
250g self raising flour
1 tsp mixed spice
100g dark brown muscovado sugar
1 egg, beaten
honey to glaze
- Put the dried fruit in a bowl and pour over the tea, mix in the sugar and stir well to dissolve. Leave to soak for at least 6 hours or overnight.
- Next day, sift the flour and spice into the soaked fruit (no need to drain the tea) and stir in the egg. Blend well together.
- Preheat the oven to 180°C /Gas 4. Line a 900g loaf tin with bakewell paper and pour in the mixture.
- Bake for approximately 1 hour until the cake has risen and cooked through. Leave to cool on a rack and store for 2 days before eating.
- Serve sliced with butter.
- This mixture can be doubled to make 2 loaves and will keep for up to 7 days.
- Warm a little honey to drizzle over the surface of the warm cake for a glazed topping.