The literal translation of Bara Brith is “mottled bread.” This should not discourage you from baking this delicious moist fruit loaf cake. Originally a yeasted bread enriched with dried fruit, the modern version is more of a cake than a bread. This Bara Brith cannot be rushed and does not require an electric mixer. Leave the fruit to soak in tea overnight. After baking, leave the cake for two days to allow the flavours to develop.
Ingredients (for 1 loaf cake)
150g currants • 150g raisins • 150g sultanas • 300ml strong tea • 200g light brown sugar • 400g self-raising flour • 2 tsp mixed spice • 1 large egg
Method
- Place the dried fruit in a large bowl. Strain the tea into a jug and dissolve the sugar into the tea.
- Pour the sweetened tea over the dried fruit and leave to soak overnight (or for a minimum of 6 hours).
- Preheat the oven to 180°C and line a 18cm (7 inch) loaf tin with baking paper.
- Stir the flour and mixed spice into the soaked fruit.
- Beat the egg and stir this into the cake batter to thoroughly combine all ingredients.
- Transfer the cake batter into the loaf tin and bake for 1 hour.
- Test the cake by pushing a skewer into the centre. If the skewer comes out clean, the cake is ready, otherwise turn the oven down to 150°C and check the cake at 10 minute intervals until it passes the skewer test.
- Allow the cake to cool on a wire rack and then store in an airtight container for 2 days.
- Cut the Bara Brith into thick slices and spread with butter (there is no fat in the cake mix so you can be generous with the butter).
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