A Bite of Britain: Bara Brith
Welsh tea cake, recipe makes 3 small loaves (or 1 large and 1 small)
  • 450 g / 2 ½ cups dried fruit (I used raisins and cranberries, but currants and even dates work wonderfully)
  • 400 ml /1 ¾ cups brewed black tea
  • 225 g / 2 cups self-raising flour (white)
  • 225 g / 2 cups plain wholemeal flour
  • 175 g / ¾ cup unrefined sugar
  • 2 tsp baking powder
  • 1 ½ tsp mixed spice (or ½ tsp cinnamon, ½ tsp allspice, pinch of ground clove and a pinch of ground ginger)
  • ½ tsp salt
  • 1 egg
  • 2 Tbsp marmalade or jam (I used low-sugar apricot jam)
  1. Night Before: Set the fruit to soak in the tea overnight
  2. Baking Day: Preheat oven to 175 C / 325 F and grease and line two loaf pans (one large and one small, or else three small)
  3. In a large mixing bowl, sift together the flours, then add the other dry ingredients and mix.
  4. Beat the egg and add it to the mixture, along with the jam and fruit (with remaining tea) and stir until just mixed.
  5. Divide into loaf pans and bake for 1 hour (or until a skewer poked in center comes out clean). (Check the smaller loaves at 45 minutes.)
  6. Cool in pans for 15 minutes, then gently turn them out and cool completely before storing in an airtight container (or wrap).
Recipe by Honest Cooking at https://honestcooking.com/a-bite-of-britain-welsh-bara-brith-tea-cake/