Bara brith

Bara brith

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(29 ratings)

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


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


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



    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 is a dairy product made from separating whole milk or cream into fat and…


  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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17th Jul, 2020
I discovered this recipe at the beginning of lockdown March 2020 when ingredients were scarce and you couldnt just pop to the shops for extra eggs/butter !Its now 15 weeks later and have made it by request from the family about 7 or 8 times- followed the exact recipe every time and its turned out perfect! do need to cover with foil for the last 30 mins I would say or the outside gets overcooked- thanks for the recipe!
1st Mar, 2018
What a star Win Morgan. Didn’t soak fruit overnight because I was too impatient and it was still gorgeous!. Nicest tea loaf I’ve made. I added a teaspoon of bicarbonate of soda because my other tea loaf recipe does and it turned out really light and moist. I stirred the butter into the hot tea and added the egg before mixing with the dry ingredients.
23rd Jan, 2018
Great cake. So simple and straightforward and good results every time. I use plump sultana and a few currants so not too much of the tea absorbed, and only leave it for a few hours - I never anticipate baking a whole day ahead!
Janet Baudevin
21st Aug, 2017
very disappointed, don't know what went wrong as I am usually a good cook but it had the density of a brick, very hard and dry. Perhaps my dried fruit was too dry because it absorbed all the tea. Has anyone else had this experience?
4th Mar, 2017
Mmm, this is a really delicious recipe and a lovely moist loaf. I halved the amount of sugar and it was fine for me.
3rd Mar, 2017
A very easy recipe to follow, wonderfully moist inside and keeps well in an airtight tin.
9th Oct, 2016
I also added the orange juice used half the brown sugar and half natavia it's lovely will be making this again.
2nd Mar, 2016
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)!!
6th Aug, 2015
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.
27th Apr, 2015
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.


28th Nov, 2014
How long does this keep ?
29th Mar, 2016
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).
Alex Ryzawlski's picture
Alex Ryzawlski
31st Jul, 2020
Good easy to follow recipe. Have used this recipe for a good few years now without fail. Great to eat with coffee or down the beach. In the past I have forgotten to use butter in the bread but it still came out fine!
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