This is not the traditional recipe for bara brith, meaning 'speckled bread', as the original recipe was based on an yeasted bread. However this version is widely served and makes a beautifully moist cake as the dried fruit is soaked overnight in tea.
Ingredients:400g mixed fruit (e.g. sultanas, raisins, currants) 300ml strong, hot tea 250g self-raising flour 1 tsp mixed spice 100g dark muscovado sugar 1 free-range egg, beaten Honey to glaze
- 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.
- 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.
- Preheat the oven to 180C/350F/Gas 4. Line a 900g loaf tin with baking paper and pour in the mixture.
- Bake for approximately one 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. This mixture can be doubled to make 2 loaves and will keep for up to seven days.
- Warm a little honey to drizzle over the surface of the warm cake for a glazed topping.