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Sugar-crusted bara brith

Sugar-crusted bara brith

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(21 ratings)

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

Easy

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

  • Freezable

Nutrition: per serving

  • kcal397
  • fat9g
  • saturates5g
  • carbs79g
  • sugars50g
  • fibre2g
  • protein6g
  • salt0.58g
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Ingredients

  • 400g/14oz luxury mixed fruit
  • 75g pack dried cranberries

    Cranberry

    A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…

  • mug hot strong black tea
  • 100g butter, plus extra for greasing

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 heaped tbsp orange marmalade
  • 2 eggs, beaten

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 450g self-raising flour - try a mix of wholemeal and white
  • 175g light soft brown sugar
  • 1 tsp each ground cinnamon and ground ginger

    Cinnamon

    sin-ah-mun

    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 4 tbsp milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 50g crushed sugar cubes or granulated sugar, to decorate

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

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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.

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Comments (28)

dizzybec's picture
4

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
2

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
5

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
5

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
5

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
5

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
4

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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