Sugar-crusted bara brith

Sugar-crusted bara brith

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(21 ratings)

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Cooking time

Prep: 15 mins Cook: 1 hr - 1 hr, 15 mins Plus overnight soaking

Skill level

Easy

Servings

Serves 12

Bara brith (literally 'speckled bread') is a tea-time classic, and it seems that almost every Welsh town and every family has their own recipe

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
397
protein
6g
carbs
79g
fat
9g
saturates
5g
fibre
2g
sugar
50g
salt
0.58g

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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Method

  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.

Recipe from Good Food magazine, March 2006

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Comments

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dizzybec's picture
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Lovely cake. Didn't have any cranberries so just used extra dried fruit. It did fill the loaf tin but mine rose really high, so popped some foil loosely over the top part way thyrough to stop it singeing.
Also I didnt bother with topping and the cake was still lovely. Slightly crumbly but moist, mmm mmm.

alvbrooks's picture

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

tan_tan's picture
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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

happydays95's picture
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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!

imabadpixie's picture
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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!

stevieani's picture
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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.

stevieani's picture
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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!!!

bojohnny97's picture
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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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