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19th May 2020 by

Posted in Activities, Food

Bara Brith Recipe

We’re a nation of bakers and baking is a great activity to enjoy and delight in the yummy rewards. Here is a special recipe for a fruit cake, with Welsh provenance, which will add something different to your afternoon tea or picnic in the garden.

The name Bara Brith translates into ‘speckled bread’ as it was traditionally a yeasted bread which is filled with dried fruit which has been soaked in tea overnight. This recipe is a modern take which omits the yeast and produces a moist, moreish fruit cake with the delightful tea twist.

Serves 8-10 slices | Prep 15 minutes | Cook 1 hour

Make this recipe a couple of days in advance of eating as the flavours will develop. Delicious served the traditional way just with salted butter, it is also enjoyable with jam and/or cheese as a twist.


  • 400g mixed fruit (e.g. sultanas, raisins, currants)
  • 300ml strong hot tea
  • 250g self-raising flour
  • 1 tsp mixed spice
  • 100g dark brown muscovado sugar
  • 1 free range egg, beaten
  • Honey to glaze


  1. Put the dried fruit in a bowl and pour over the tea, mix in the sugar and stir well to dissolve. Leave to soak for at least 6 hours or overnight.
  2. Next day, sift the flour and spice into the soaked fruit (no need to drain the tea) and stir in the egg. Blend well together.
  3. Preheat the oven to 180°C /Gas 4. Line a 900g loaf tin with bakewell paper and pour in the mixture.
  4. Bake for approximately 1 hour until the cake has risen and cooked through. Leave to cool on a rack and store for 2 days before eating. Serve sliced with butter.
  5. This mixture can be doubled to make 2 loaves and will keep for up to 7 days.
  6. Warm a little honey to drizzle over the surface of the warm cake for a glazed topping.



Recipe from

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