Bara Brith, a classic Welsh tea loaf, is a moist and flavorful fruit cake, beautifully topped with a sweet, sticky tea glaze!
EQUIPMENT
- 2lb/1kg loaf pan
- Large bowl and medium bowl
- Whisk
- Spatula
- Pastry brush (for glaze)
INGREDIENTS
- 400g mixed dried fruit
- Zest of 1 large orange
- 200g dark brown sugar (substitute with light brown sugar or light/dark muscovado sugar)
- 280ml strong hot tea (two tea bags)
- 260g plain flour
- 2 tsp baking powder (level)
- 1 tsp mixed spice (level)
- 1/4 tsp salt (level)
- 1 medium egg (room temperature)
- 30g unsalted butter (melted)
INSTRUCTIONS
The Night Before Baking:
- Add two tea bags to a jug and fill with 280ml of boiled water. Stir and let it brew for 5 minutes, then remove the tea bags.
- In a medium bowl, combine the dried mixed fruit, orange zest, and dark brown sugar. Pour in the hot tea and stir. Cover with film and refrigerate overnight.
The Day of Baking:
- Preheat your oven to 160°C/140°C fan.
- Remove the bowl from the fridge. Set aside 1 tablespoon of the fruit liquid in a small bowl for glazing the cake later.
- Line a 2lb/1kg loaf pan with parchment paper or spray with non-stick cooking spray.
- In a large mixing bowl, whisk together the plain flour, baking powder, mixed spice, and salt.
- Add the egg and melted butter to the fruit mixture and stir to combine.
- Pour the entire fruit mixture (including all the liquid) into the dry ingredients. Use a spatula or wooden spoon to fold the mixture together until just combined, ensuring no pockets of flour remain. The mixture will be quite thick.
- Pour the batter into the prepared loaf pan and level the top with a spatula or spoon. Place the pan on the lowest shelf of the preheated oven and bake for about 80 minutes. After 40 minutes, loosely cover the pan with foil to prevent the top from burning.
- Check the cake’s doneness by inserting a cake skewer or cocktail stick into the center. If it comes out clean, the cake is done; if there’s batter on it, bake for another 5 minutes before testing again.
- Once baked, remove from the oven and place the pan on a wire cooling rack. Brush the top with the reserved fruit liquid. Let it cool in the pan for about 20 minutes before transferring it to the wire rack to cool completely.
Bara Brith can be stored at room temperature in an airtight container or double-wrapped in film for up to 5-6 days.
