Bara Brith
Bara Brith, translated as Speckled Bread, is a traditional moist Welsh fruit loaf cooked with delicious spices and loaded with dried vine fruits. Wonderful served in slices, ideally spread with salted butter.
Ingredients
- 800g mixed dried fruit, e.g. sultanas, raisins, currants (*See Recipe Notes)
- 250g unsalted butter
- 560g milk
- 450g caster sugar
- 500g plain/all-purpose flour
- 4 teaspoons baking powder
- 5 teaspoons mixed spice
- ¾ teaspoon fine salt
- 4 large eggs, beaten
Instructions
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You need to start making this cake at least 1 hour before you want to bake it, to allow the fruit mixture to cool.
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Slowly bring the fruit, butter, milk and sugar to the boil and then boil steadily for 2 minutes. Leave to cool for at least an hour. The milk solids will separate out - this is normal, don't worry. It will come together when you bake the cake.
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Preheat oven to Fan Oven 150°C/170°C/325°F/Gas Mark 3.
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Prepare the loaf tins by either lining them with greaseproof paper or by inserting a loaf tin liner
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Add the flour, baking powder, mixed spice, salt and the eggs to the dried fruit and milk mix. Mix well.
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Pour into the prepared tins. I place the tins directly onto the weighing scales, one at a time, and pour in 525g - 535g of the cake batter per cake. Level the surface.
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Cook for 1 – 1¼ hours until pale and golden.
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Serve sliced, ideally with butter, and a cup of tea!
Recipe Notes
Equipment:
- 5 x 1lb loaf tins lined with parchment paper or cake tin liners
- large saucepan
- kitchen scales and measuring spoons
- cooling rack
Dried Fruits:
Although traditionally made with mixed dried fruits such as currants, raisins and sultanas, you can use any dried fruit you like. I have used apricots, figs, dates and glace cherries as well. It is an ideal way to use up dried fruits which are slightly past their best - cooking them with the milk and butter really brings them back to life.