Bara Brith

Bara BrithImage:
Bara Brith

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


  1. In a large bowl soak the fruit and sugar in strained tea and leave overnight.
  2. Next day preheat the oven to 170C/325F/Gas 3. 
  3. Line a 900g/2lb loaf tin with baking parchment.
  4. Mix the remaining ingredients into the fruit mixture and beat well.
  5. 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.

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