Along with Welsh Cakes, I remember my Welsh paternal Grandmother Gwen making this wonderfully sticky cake. Although this tea-bread is made using yeast by commercial bakers, my grandmother’s recipe for Bara Brith or ‘Mottled Bread’ uses a standard quick mix method once you’ve soaked the dried fruit in tea.
Makes 1 cake
- 450g dried mixed fruit
- 250g brown sugar
- 300ml warm black tea (standard english tea-bag)
- 2 tsp mixed spice
- 450g self-raising flour
- 1 free-range egg, beaten
- In a large bowl soak the fruit and sugar in strained tea and leave overnight.
- Next day preheat the oven to 170C/325F/Gas 3.
- Line a 900g/2lb loaf tin with baking parchment.
- Mix the remaining ingredients into the fruit mixture and beat well.
- Pour the mixture into the loaf tin and bake the oven and bake for 1½ hours or until a skewer inserted into the middle comes out clean.
Serve, sliced thicky with plenty of butter.