Baking - Sweet
Welsh Bara Brith
12 servings
servings20 minutes
active time1 hour 50 minutes
total timeIngredients
450g (1lb) mixed dried fruit and peel
50g chopped, pitted dates
50g chopped preserved ginger
300ml (1/2 pint) hot tea
4 tablespoons marmalade plus extra for the glaze
2 free-range eggs, beaten
25g butter, melted
4 tablespoons soft brown sugar
1 teaspoon mixed spice
1/2 teaspoon ginger powder
450g (1lb) SR Flour
Directions
Place all of the dried fruit, dates and ginger into a large jug or bowl, and pour over the hot tea. Cover and allow to soak overnight.
The next day when you are ready to bake the Bara Brith, pre-heat the oven to 170C/350F/Gas mark 3 and grease and line a 2lb (900g) loaf tin with butter and baking paper.
Put the marmalade, beaten eggs, melted butter, sugar, spices and the flour into a large mixing bowl and add the tea-soaked dried fruit.
Mix well with a wooden spoon until everything is amalgamated. Spoon the mixture into the prepared loaf tin and bake in the middle of the oven for 1 and a half hours, until the loaf is well risen and the centre is cooked through. (If the loaf gets too brown whilst cooking, cover it with some foil)
Remove the loaf from the oven, brush over the marmalade glaze whilst the loaf is hot and then allow to cool in the tin for 5 to 10 minutes before turning out onto a wire cooling rack.
Cut into slices once the Bara Brith is cold, and spread with butter if desired. Store cake in an airtight tin.
Nutrition
Serving Size
1
Calories
129
Total Fat
3 g
Saturated Fat
1 g
Unsaturated Fat
1 g
Trans Fat
0 g
Cholesterol
36 mg
Sodium
32 g
Total Carbohydrate
25 g
Dietary Fiber
1 g
Total Sugars
14 g
Protein
2 g
12 servings
servings20 minutes
active time1 hour 50 minutes
total time