Sugar-crusted bara brith

Sugar-crusted bara brith

  • 1
  • 2
  • 3
  • 4
  • 5
(23 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
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

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

    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
    Eggs

    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

    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

    Sugar

    shuh-ga

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

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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
barholmes
11th Mar, 2017
3.8
Tastes really nice and was easy to make. Only comment I would make is that the recipe produces way too much for one 900g tin, closer to two, so I ended up with a very tall large Bara and one 6" cake tin full. Have had to recalculate reduced recipe ingredients to produce just enough mix for a 900g tin for next time.
Ceginsian
16th May, 2016
5.05
I am a welsh cook and foodie to the core, and apart from the cranberries the receipe is VERY typical of bara brith. Though 'bara' is welsh for bread, most bara brith recipes I have come across do not have yeast! My mum is a prolific bara brith maker, so much so, in my 40s I have never had to make it before. I asked her for the recipe (as we were doing a welsh tea fundraiser). She had 4 recipes - all 4 different and none with yeast !. Oh - and NO instructions! Hence my recipe googling. I doubled the quantity, ditched the cranberries and used more dried raisins, and I used a pot of tea. Half light and half dark brown soft sugar. DO NOT drain the tea (and reduce the milk if necessary), and I think sprinkling demerera on top gives a nicer finish. It made 5 small loaves and without boasting too much - they look amaaaazing, and they were deeeee-lish ..... bendigedig! Even mam "The Bara Brith Queen" was impressed ! My mum suggested wrapping in cling film for 2 days - as it improves, and has a 'nice sheen' - who knew?
KochinVeronica's picture
KochinVeronica
14th Jan, 2015
5.05
Really good!
jandbs81
1st Oct, 2014
This would be a traditional Welsh Tea Loaf without the Cranberries. I have baked this cake with great success. But I did however include 1/4 teaspoon bicarbonate soda. I also replaced the 175g soft brown sugar with 175g coconom coconut sugar. This is a personal preference as this sugar has a low GI index. The taste and texture improve, and should be stored in an airtight container.
susib1
3rd Apr, 2013
2.05
Didn't really work for me. Not really enough for 2 tins but too much for 1. Followed recipe to the letter but came out quite dry and crumbly, more like Mr killings manor house cake than anything. Good flavour but def won't be using this recipe again.
bwydolwen
27th Feb, 2013
I agree with Mandinga. Probably a very tasty cake, but it is not traditional Bara Brith. The clue is in the name 'bara' = bread, so needs yeast. Fruit loaves and tea bread, regularly called 'bara brith' is not proper Bara Brith unless it contains yeast, and slices like a small loaf of bread, which is then buttered.
jobarley
26th Nov, 2012
5.05
I've made this a couple of times & it's huge, got a silicone loaf tin which bows at the sides & makes for a funny shaped cake but no overflow! Took a good hour and a half to cook though. Made it the other day for my bf to take on a day out & apparently it went down a treat. I think a bit less wholemeal flour, perhaps a 3rd works best.
hamish1949
16th Jul, 2012
5.05
Lovely recipe and so easy. Both my children and husband who hate fruit cake love this and ask for it in their lunchboxes.
penny_baker
7th Mar, 2012
5.05
Haha kerryblue - it's one 's' and 2 'p's! Anyway, tried this recipe last week, with the benefit of having read everyone else's comments. I only had white flour (though it was organic), so didn't have a mix as the recipe suggests. I bought dried cranberries, and used other fried fruit already in the cupboard - which turned out to be 98% raisins, 2% sultanas. Also didn't want to buy white sugar cubes we wouldn't have any other use for, so sprinkled demerara sugar on the top. I wasn't sure what size my larger loaf tin is, so actually split the mix between that and a smaller one. The small one cooked in the specified cooking time, but the larger one needed an extra 20 minutes. The results - fantastic, and very much enjoyed by all of us, not too crumbly at all, and just the right amount of moistness. Will definitely make again.
helenburchell
5th Mar, 2012
Sorry but this was a mega-dissapointment (could never spell that word, is it 2 s's or 2 p's ?) a much better recipe is Mary Berry's teabread or bara brith, moist, firm, easy to slice and exactly as it should be. One thing for sure though, don't have a righteous/healthy moment and do a mix with wholemeal flour, it's too dry and too crumbly, tastes like a supermarket out of date by 6 months, value 99p affair that even the birds would reject.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
the goughies
14th Jun, 2013
I used chopped dried apricots instead of cranberries and boiled all fruit up with the tea and good glug of rum so that I didn't have to soak overnight and 2 tbs malt instead of milk - the result was fabulous - I am using this as a base for my Xmas cake