Bara brith

Bara brith

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(8 ratings)

Prep: 15 mins Cook: 1 hr, 25 mins Plus overnight soaking

Easy

Cuts into 10 slices
Good Food reader, Win Morgan shares her recipe for this traditional Welsh tea bread loaf with mixed spice - serve sliced and spread with butter

Nutrition and extra info

  • Freezable

Nutrition: per slice

  • kcal321
  • fat5g
  • saturates3g
  • carbs64g
  • sugars40g
  • fibre2g
  • protein5g
  • salt0.5g
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Ingredients

  • 300g mixed fruit
  • 200g light muscovado sugar
  • zest 1 orange
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 250ml hot black tea
  • 350g self-raising flour
  • 2 tsp mixed spice
  • 1 large egg, beaten
  • 50g soft butter, plus extra for greasing and to serve (optional)
    Butter

    Butter

    butt-err

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

Method

  1. Tip the fruit into a bowl with the sugar and orange zest. Pour over the tea, stir everything together and leave to soak overnight.

  2. Heat oven to 160C/140C fan/gas 3. Grease and line the base and short sides of a 900g/loaf tin with 1 strip of baking parchment. Tip the flour and spice into a bowl, and beat in the fruit and soaking liquid. Add the egg, followed by the butter. Beat until you have a well-combined, stiff batter, then tip into the prepared loaf tin. Bake for 1¼ hrs, covering with foil or parchment if the top starts to get too dark. Check with a skewer – if it doesn’t come out clean, give it another 5-10 mins in the oven.

  3. Leave to cool in the tin for 10 mins, then remove and leave to cool completely. Serve sliced and buttered, if you like.

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Comments, questions and tips

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Comments (10)

allielovetocook's picture

An easy recipe, and a totally stunning Bara Brith !! I followed this to the letter and ended up with a loaf that is beautifully golden, crispy on the outside, soft and moist and full of yumminess on the inside. I don't think I'd change a thing. Even our fruit-cake hating teenager couldn't wait to try this as it smelled so good, and seeing as there's only crumbs left on her plate I think she liked it! I can't wait to make it again (nor can my hubby)!!

cookiedew's picture
5

So little effort, outstanding result!

Having lived in Wales for over 20 years and never made Bara Brith (shame on me) I tried this recipe last week. Perfect. Followed the recipe to the letter.

nusnus's picture
5

I used the tea bread recipe from Reader's Digest 'The cookery year' for a long, long time but as everyone else says this is delicious. I used two thirds ingredients and it made a nice loaf for one. I almost always add more spice as so many British recipes don't use enough but I perhaps overdid the ginger. Less fruit than Reader's Digest so you can use the best sultanas and raisins.

Lily145's picture
5

Simple to make and absolutely delicious! All the family love it. Thanks for a great recipe.

pipersmoon's picture

Just love this tea cake - super easy, super tasty! We use sutanas and apricots and Earl Grey tea, and make regularly. A lovely, light; moist cake. Thank you for posting our new go-to cake recipe, I just know this one will be passed down through the family!

mademoiselleoliver's picture
5

Really foolproof and lovely recipe. My family not keen on peel etc so just used raisins in mine - turned out lovely. Highly recommend.

teresa13's picture

dead easy and absolutly delicious although i found it a bit on the sweet side so i reduced the amount of sugar and it worked really well.

fegari's picture
5

Absolutely delicious! I highly recommend it

emma73's picture

Lovely everyday treat, easy to make and pretty economical too as it only uses 1 egg and 50g butter and a cup of tea doesn't cost much! I bought 'value range' sultanas which kept the cost even lower. I only had ordinary light brown sugar an no orange and it still came out very well so I've stuck to this variation. I added an extra half teaspoon of cinnamon just because I adore cinnamon. This seems to go down very well with my dad and boyfriend, both of whom never usually eat cake. A great value treat, especially when served with a thin layer of butter spread on a slice.

karencap's picture
4

nice tasty recipe, my grandkids loved it with butter and jam!

Questions (2)

karenlincoln's picture

How long does this keep ?

allielovetocook's picture

Ours keeps for several days, even up to a week, once cut, as long as stored in an airtight tin .. that's if you can bear to leave it that long! It's absolutely delicious spread with butter.
Other recipes for Bara Brith that contain yeast, making it more like a bread, don't keep as long (although slices could be toasted).

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