Sugar-crusted bara brith

Recipe uploaded by

Jane Hornby

5 ratings

Recipe by Jane Hornby

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1. Mix together the dried fruit and cranberries in a large bowl, then pour the hot tea over. Cover with cling film and leave to soak overnight.
2. Heat oven to 180C/fan 160C/gas 4. Butter and line the bottom of a 900g/2lb loaf tin with baking parchment. Melt butter and marmalade together in a pan. Leave to cool for 5 mins, then beat in the eggs. Drain any excess tea from the fruit. Mix the flour, sugar and spices together, then stir in the fruit, butter mix and milk until evenly combined. The batter should softly drop from the spoon - add more milk if needed.
3. Spoon into the tin and level the top. Sprinkle with the crushed sugar and bake for 1-1¼ hrs until dark golden and a skewer inserted comes out clean. Cover loosely with foil if it starts to over-colour before the middle is cooked. Leave to cool completely in the tin and serve sliced.

Per serving

397 kcalories, protein 6g, carbohydrate 79g, fat 9 g, saturated fat 5g, fibre 2g, salt 0.58 g

'I made this, took it to work and all of my colleagues loved it - you could still taste the marmalade after the cooking, which was great.'

Latest comments and suggestions

• Mrs C

  09 November 2007

  Mrs C rated and commented on this recipe

  

  Made this .. it is gorgeous and tastes just as great a few days after. A nice thick slab with butter.. went down well with the family.

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• Irene Cordina-Wilson

  17 May 2008

  Irene Cordina-Wilson commented on this recipe

  I MADE THIS CAKE THIS MORNING, THE QUANTITIES MADE TWO 2LB CAKES AND ONE AND A HALF CAKES HAVE ALREADY GONE! IT IS ABSOLUTELY SCRUMPTIOUS!!!

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• Irene Cordina-Wilson

  17 May 2008

  Irene Cordina-Wilson rated and commented on this recipe

  

  THE ONLY THING I CHANGED WAS THE SUGAR, I USED DEMARARA, SIMPLY BECAUSE I DID'NT HAVE SOFT BROWN IN THE CUPBOARD, I WILL TRY THE SOFT BROWN SUGAR NEXT WEEK.

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• Robyn

  06 October 2008

  Robyn rated and commented on this recipe

  

  Lovely soft fruit cake- boyfriend approved which is the most important thing! I spinkled demarara over the top rather than the sugar cubes which i think worked well. I made double the quantity for 2 cakes, which was a little hard to mix, but that was my own mistake!! Needed slightly longer in my oven, but thats normal. I think I would make again!

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• Tilly

  22 November 2008

  Tilly rated and commented on this recipe

  

  Lovely moist cake... the ingredients quantity was enough for 2 cakes in loaf tins, didn't put sugar on top as we prefer "tea breads" not too sweet. Didn't have any dried cranberries, so put in chopped prunes and a few dates,and made the dried fruit up to 16oz. Served warm, spread with real butter..... YUMEEEEE!

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• sara

  28 April 2009

  sara rated and commented on this recipe

  

  This really didn't work too well for me. It does need 2 tins and not just the 1, my loaf tin overflowed making a mess of the oven! I also tried to replace some of the white flour with wholemeal flour and it was a disaster...the loaf is crumbly, dense, difficult to cut and dry...i would have to modify this recipe alot before I was happy with it

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• amandab

  28 October 2009

  amandab commented on this recipe

  Not yet rated but DEFINITELY enough for 2 loaf tins...mine is spewing over in the oven as we speak...still smells fantastic ;-)

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Ingredients

• 400g/14oz luxury mixed fruit
• 75g pack dried cranberries
• mug hot strong black tea
• 100g butter , plus extra for greasing
• 2 heaped tbsp orange marmalade
• 2 eggs , beaten
• 450g self-raising flour - try a mix of wholemeal and white
• 175g light soft brown sugar
• 1 tsp each ground cinnamon and ground ginger
• 4 tbsp milk
• 50g crushed sugar cubes or granulated sugar, to decorate

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Difficulty and servings

Serves 12

Preparation and cooking times

Prep 15 mins

Cook 1 hr min 1 hr 15 mins

Ingredients

• 400g/14oz luxury mixed fruit
• 75g pack dried cranberries
• mug hot strong black tea
• 100g butter , plus extra for greasing
• 2 heaped tbsp orange marmalade
• 2 eggs , beaten
• 450g self-raising flour - try a mix of wholemeal and white
• 175g light soft brown sugar
• 1 tsp each ground cinnamon and ground ginger
• 4 tbsp milk
• 50g crushed sugar cubes or granulated sugar, to decorate

Per serving

397 kcalories, protein 6g, carbohydrate 79g, fat 9 g, saturated fat 5g, fibre 2g, salt 0.58 g

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