Bara Brith - a Traditional Welsh Tea / Fruit Bread

A traditional Welsh fruit loaf made with tea.

Bara Brith, which translates to 'speckled bread’ or 'mottled bread', is made all over Wales and is usually served with a salted butter, but can be eaten without

There are many variations of this traditional fruit loaf many, like this one, does not contain yeast.

In many Welsh families, the recipe is handed down through the generations, and this one is my family's recipe. I have made this Instructable as informative as possible, with additional helpful tips along the way

Check out the last 'step' for modern day alternatives and some variations.

You can also use this recipe for a Christmas fruit cake and decorate it.

Planning note: Fruit will be soaked overnight

If you are pushed for time: If you do not have time too soak fruit over night, check this recipe out for Boiled Cake

For my family's traditional recipe, you will need:

On day 1:

• 350g Dried mixed fruit
• 400ml Hot strong tea (not shown)

On day 2:

• 250g Brown sugar - I use soft, dark brown sugar
• 600g Self raising flour
• 1 Egg

• A well greased and lined large loaf tin or two smaller ones - see notes (1) (2)
• A large mixing bowl

• A small amount of honey or homemade sugar syrup (optional) for glazing (see "Glaze and allow to cool" step)

Don't forget to check out the last step for some variations and suggestions

(1) Tins: I use a large tin that holds 4lbs of liquid, but you can use two 2lb tins

(2) Mixture: If you can half your egg, once beaten, you can half the remaining ingredients and use one 2lb tin. This would be about the smallest tin my family would have in the cupboard. See "Variations and alternatives" step

Conversions (approximate):

• 350g = 1 1/2 cups
• 400ml = 1 3/4 cups
• 250g = 1 cup
• 600g = 2 1/2 cups

If you don't have self raising flour - Just add 2 teaspoons of baking powder for each 150g / 6oz / 1 cup plain flour

I found a good cooking conversion chart here if you need it:

The evening of Day 1

Make your tea with boiling water.

I use organic Earl Grey tea bags.

Remove teabag

When you remove the tea bag, top up the liquid to 400ml

Pour over your dried fruit then cover and leave the stand overnight

Day 2:

Pre-heat your oven 180*C / 350*F / Gas Mk 4

After the fruit has soaked overnight, add it to a large mixing bowl and add the sugar.

The darker your sugar, the darker the fruit loaf.

It will still taste good with lighter sugars

Beat your egg and add to the mixture

Or half your beaten egg if using half the ingredients for a smaller loaf

Mix in your flour a little at a time.

I always find that, toward the end of the 600g of flour, the mix gets a little stiff, but keep at it. It's worth it

Line your tin(s) and pour in the mixture. Smooth the top.

Bake at 180 °C / 350 °F / Gas Mk 4 in the middle of the oven.

Sit back and enjoy the aroma for the 60 to 90 minutes cooking time.

*** I check mine after an hour, it's usually done by then. ***

Test with skewer. Once your skewer comes out of the cake clean, it's cooked

Tips:

I'm going to be honest here, never ever have I been able to 'pour' this mixture.

I have always spooned it into the tins.

Once spooned in, dampen your fingers and gently push it into the corners and down into the tin.

To prevent your finger marks showing on the finished loaf, dampen the back of a metal spoon and smooth the top over

Turn out onto a wire rack and ...

Glaze (optional):

I cheat and mix 2 heaped teaspoons with a little boiling water and brush over whilst it's still hot.

This will help it stop drying out and give it a wonderful shine

Tip:

*** Whilst it's still warm but not hot, wrap up for storage, this will allow it to sweat a little and ensure the outside does not go hard and crusty ***

Store in a bread bag

Serve with butter

I also use this recipe for my Yule / Christmas cake. I just change the shape of the tin to a round one then ice and decorate it to your needs

This simple recipe can be changed to suit your needs as follows:

Spices:

Add a teaspoon of allspice when adding the flour

Smaller mix:

As I mentioned previously, if you can confidently half the size of your egg, you can half the size of the other ingredients. See below

Liquids / Tea:

• I was once asked to make a loaf for someone with the fruit soaked in coffee, I had no complaints, so I guess it turned out OK
• You can use many types of tea including fruit teas, but peppermint and licorice tea did not taste good for me.
• You can replace the tea with fresh orange juice, just heat it up to soak the fruit

Alcohol:

The hot tea can be reduced by 25% and replaced with brandy, whisky etc - Try warming up the alcohol a little first so it will easily soak into the fruit

Fruit:

Provided the end weight doesn't go over, you can replace about 2 tablespoons of the fruit with any or more of the following:

• Glace cherries
• Walnuts
• Chopped fresh stem ginger
• Other dried fruits (would not recommend bananas)

Or even completely replace the mixed dried fruit with one or all of the following:

• Dried cranberries (craisens)
• Currants
• Sultanas

Butter:

• You can always use your usual spread
• Add a little jam or marmalade too
• Or even Apple Butter - check my Instructable for the How To

Christmas Cake:

Change the loaf tin to a round tin and decorate for a rich and delicious Christmas cake

Half mixture alternative:

The Bara Brith I have made here weighs about 1.5kg / 3lb. If this is a little too big for you, here's a half recipe so you don't need to work it out.

• 175g [3/4 cup] Dried mixed fruit
• 200ml [between 3/4 and 1 cup] Hot strong tea
• 125g [1/2 cup] Brown sugar
• 300g [1 1/4 cups] Self raising flour
• 1/2 Egg

Here's a quick update for you.

If you are pushed for time and cannot soak your dried fruit overnight, try this Boiled Cake recipe.

As equally as traditional as a Bara Brith