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Bara Brith


400g Mixed Fruits (sultanas, raisins, currants)

300ml Strong Hot Tea

250g Self Raising Flour

1 tbsp Mixed Spice

100g Dark Brown Muscovado Sugar

1 Egg (free range)

Honey or Marmalade to glaze



  1. Put 4 heaped tablespoons of loose-leaf tea in boiled water, leave to brew for approx. 5-7 minutes
  2. Put the dried fruit in a bowl and pour over the tea, then mix in the dark brown muscovado sugar and stir well to dissolve. Leave to soak overnight but at least for 7 hours
  3. Sift the flour and spice into the soaked fruit, do not drain the tea, and then the egg, stir until all incorporated
  4. Preheat the oven to 180°C, line a 900g loaf tin with baking paper and pour in the mixture
  5. Bake for approx. 1 hour until the cake has risen and cooked through. Leave to cool on a rack and whilst still warm drizzle a little honey or marmalade for a glazed topping.
  6. Store in an airtight container for 1-2 days before eating, the cake will keep for approx. 7 days
  7. Serve sliced with butter or marmalade

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