This delicious Bara Brith is a simple, traditional Welsh fruit loaf that’s perfect for any time of day. It’s easy to make with common pantry ingredients like mixed dried fruit and spices and can be enjoyed warm with a thick spread of salted butter. Its rich, comforting flavors make it a treat everyone will love!
Ingredients Needed:
- 300 milliliters of freshly boiled water
- 2 strong black tea bags
- 50 grams currants
- 400 grams of mixed dried fruit (see Additional Information, below)
- 100 grams dark muscovado sugar
- 2 teaspoons ground mixed spice
- 1 large egg (at room temperature)
- 1 teaspoon unsalted butter (for greasing)
- 250 grams of self-raising flour (see Additional Information, below)
- ½ teaspoon fine salt
- 1 tablespoon runny honey (for glazing the cake )
- salted butter to serve (optional)
How To Make Bara Brith Recipe?
- Make the Tea: Pour 300 ml of freshly boiled water over the tea bags in a bowl, and let it steep for 5 minutes.
- Prepare the Fruit: In a large bowl, add 50 g currants, 400 g mixed dried fruit, and 100 g dark muscovado sugar. Pour the hot tea over the fruit mixture, squeezing out the tea bags well. Stir in 2 g ground mixed spice and mix thoroughly until the sugar dissolves. Cover and leave to steep overnight or for at least 6 hours.
- Prepare for Baking: Preheat the oven to 180°C (350°F fan)/160°C (325°F). Grease the sides and line the base of a 900 g loaf tin with butter.
- Mix the Ingredients: Add 250 g self-raising flour and 3 g fine salt to the steeped fruit mixture. Stir to combine. Beat the egg and add it to the mixture, stirring until there are no pockets of flour left.
- Bake the Cake: Spoon the batter into the prepared loaf tin and smooth the top. Bake for 40-50 minutes, or until the cake starts to pull away from the sides, the top is firm and golden, and a skewer inserted comes out clean.
- Glaze the Cake: Once out of the oven, place the tin on a cooling rack. Brush the top of the hot cake with 15 g runny honey. Leave to cool in the tin.
- Cool and Store: Once fully cooled, remove the cake from the tin. Wrap it in baking paper, then foil, and store in an airtight container or cake keeper. Leave it for 2 days before serving.
Recipe Tips:
- Steeping the Fruit is Key: Always let the fruit steep in tea overnight or for at least 6 hours. This step ensures the fruit becomes soft and flavorful, which is crucial for the texture of the cake.
- Accurate Measurements Matter: Weigh your ingredients carefully, especially the flour and dried fruit. Using too much or too little can change the texture and make the cake dry or dense.
- Don’t Skip the Lining: Grease and line your loaf tin properly. This prevents the cake from sticking and ensures it keeps its shape when removed from the tin.
- Check for Doneness: Test the cake by inserting a skewer into the middle. If it comes out clean, the cake is ready. Baking times can vary, so keep an eye on it after 40 minutes.
- Resting Time Enhances Flavor: Wrap the cooled cake and let it rest for 2 days before serving. This waiting time lets the flavors deepen and makes the cake moist and more delicious.
How To Store Leftovers?
- Refrigerate: Let the Bara Brith cool completely to room temperature. Then, wrap it in baking paper and foil or place it in an airtight container. Store it in the fridge for up to 1 week.
- Freeze: Once cooled, wrap the Bara Brith tightly in baking paper and foil or place it in a freezer-safe bag. Freeze for up to 3 months. To serve, thaw it at room temperature for several hours or overnight.
Nutrition Facts:
- Calories: 150 kcal
- Total Fat: 3.85 g
- Saturated Fat: 0.9 g
- Cholesterol: 10 mg
- Sodium: 50 mg
- Potassium: 100 mg
- Total Carbohydrate: 27.5 g
- Dietary Fiber: 0.5 g
- Sugars: 20 g
- Protein: 1.5 g
Try More Nigella Lawson Recipes:
Nigella Bara Brith
Description
This delicious Bara Brith is a simple, traditional Welsh fruit loaf that’s perfect for any time of day. It’s easy to make with common pantry ingredients like mixed dried fruit and spices and can be enjoyed warm with a thick spread of salted butter. Its rich, comforting flavors make it a treat everyone will love!
Ingredients
Instructions
- Make the Tea: Pour 300 ml of freshly boiled water over the tea bags in a bowl, and let it steep for 5 minutes.
- Prepare the Fruit: In a large bowl, add 50 g currants, 400 g mixed dried fruit, and 100 g dark muscovado sugar. Pour the hot tea over the fruit mixture, squeezing out the tea bags well. Stir in 2 g ground mixed spice and mix thoroughly until the sugar dissolves. Cover and leave to steep overnight or for at least 6 hours.
- Prepare for Baking: Preheat the oven to 180°C (350°F fan)/160°C (325°F). Grease the sides and line the base of a 900 g loaf tin with butter.
- Mix the Ingredients: Add 250 g self-raising flour and 3 g fine salt to the steeped fruit mixture. Stir to combine. Beat the egg and add it to the mixture, stirring until there are no pockets of flour left.
- Mix the Ingredients: Add 250 g self-raising flour and 3 g fine salt to the steeped fruit mixture. Stir to combine. Beat the egg and add it to the mixture, stirring until there are no pockets of flour left.
- Glaze the Cake: Once out of the oven, place the tin on a cooling rack. Brush the top of the hot cake with 15 g runny honey. Leave to cool in the tin.
- Cool and Store: Once fully cooled, remove the cake from the tin. Wrap it in baking paper, then foil, and store in an airtight container or cake keeper. Leave it for 2 days before serving.
Notes
- Steeping the Fruit is Key: Always let the fruit steep in tea overnight or for at least 6 hours. This step ensures the fruit becomes soft and flavorful, which is crucial for the texture of the cake.
- Accurate Measurements Matter: Weigh your ingredients carefully, especially the flour and dried fruit. Using too much or too little can change the texture and make the cake dry or dense.
- Don’t Skip the Lining: Grease and line your loaf tin properly. This prevents the cake from sticking and ensures it keeps its shape when removed from the tin.
- Check for Doneness: Test the cake by inserting a skewer into the middle. If it comes out clean, the cake is ready. Baking times can vary, so keep an eye on it after 40 minutes.
- Resting Time Enhances Flavor: Wrap the cooled cake and let it rest for 2 days before serving. This waiting time lets the flavors deepen and makes the cake moist and more delicious.
Nigella Bara Brith