Bara Brith
A traditional tea loaf originating from Wales, Bara Brith is a deliciously moist, sweet fruit cake topped with a sticky tea glaze!
Equipment
- 2lb/1kg loaf pan
- Large bowl and medium bowl
- Whisk
- Spatula
- Pastry brush (for glaze)
Ingredients
- 400 g mixed dried fruit
- Zest of 1 large orange
- 200 g dark brown sugar you can substitute with another moist sugar such as light brown sugar or light or dark muscovado sugar
- 280 ml strong hot tea two tea bags
- 260 g plain flour
- 2 tsp baking powder level
- 1 tsp mixed spice level
- 1/4 tsp salt level
- 1 medium egg room temperature
- 30 g unsalted butter melted
Instructions
Night before baking
- The night before making your Bara Brith, add two tea bags to a jug and fill to 280ml with boiled water. Stir and leave to brew for 5 minutes, then remove the tea bags.
- Add the dried mixed fruit, orange zest and dark brown sugar to a medium bowl, then pour in the hot tea and stir to combine. Cover the bowl with film and place in the fridge to chill overnight.
Day of baking
- Preheat your oven to 160°C/140°C fan
- Remove the bowl from the fridge and take 1 tablespoon of the fruit liquid from the bowl. Place it into a small bowl and set aside for later, as this will be used to glaze your finished Bara Brith!
- Line a 2lb/1kg loaf pan with baking/parchment paper or spray with non-stick cooking spray, and set aside.
- Place the plain flour, baking powder, mixed spice and salt into a large mixing bowl and whisk to combine.
- Add the egg and melted butter to your fruit mixture and stir to combine.
- Pour the whole fruit mixture (including all of the liquid) into the large bowl of dry ingredients and fold together with a spatula or wooden spoon.
- Fold through until just combined with no pockets of flour remaining. The mixture will be quite thick.
- Pour the mixture into your prepared 2lb/1kg loaf pan and level the top with a spatula or wooden spoon. Place the pan on the lowest shelf of your preheated oven and bake for around 80 minutes. After around 40 minutes, place a loose 'tent' of foil over the top of the pan; this helps prevent the top from burning.You'll know when the loaf cake is baked by inserting a cake skewer or cocktail stick into the centre and checking it comes out clean. If it has some cake mixture on it, return to the oven for 5 more minutes before checking again.
- Once baked, place the tin on a wire cooling rack and use your pastry brush to glaze the top of the cake with your remaining tablespoon of fruit liquid. Leave to cool in the pan for around 20 minutes before removing and placing back on the wire rack to cool completely.Bara Brith will keep well for up to 5-6 days when stored at room temperature in an airtight tin or container, or double wrapped in film.
Notes
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