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Homemade Bara Brith (Welsh Tea Bread) photo
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Bara Brith (Welsh Tea Bread)

A traditional Welsh tea bread studded with dried fruit and glazed with reserved fruit-soaked tea.
Prep Time15 minutes
Cook Time1 hour 25 minutes
Total Time1 hour 25 minutes
Servings: 12 servings

Ingredients

  • 10 ounces combination of raisins and sultanas
  • 4 ounces dried black currants
  • 1 ounce candied lemon peel
  • 1 ounce candied orange peel
  • homemade candied lemon/orange peel (recommended) use homemade if possible
  • 1 1/3 cups very strong black tea hot
  • 3 cups all-purpose flour
  • 1 cup packed dark brown sugar
  • 3 3/4 teaspoons baking powder
  • 2 1/2 teaspoons mixed spice homemade mixed spice recommended
  • 1 1/4 teaspoons salt
  • 4 tablespoons unsalted butter softened (plus a little melted if needed)
  • 1 large egg lightly beaten (reserve a little yolk if needed)

Instructions

  • Grease a 9×5-inch (2 lb) loaf pan and preheat the oven to 325°F (163°C).
  • Place the raisins, sultanas, dried currants and candied lemon and orange peel in a bowl.
  • Pour the very hot strong black tea over the fruit, stir to combine, cover and leave to soak overnight; if there is excess liquid in the morning reserve 2–3 tablespoons to brush on the finished loaf.
  • In a large bowl or the stand mixer bowl, whisk together the all-purpose flour, baking powder, salt and mixed spice until evenly combined.
  • Add the soaked fruit with any remaining (not reserved) juice, the dark brown sugar, softened butter and lightly beaten egg to the dry ingredients.
  • Use the paddle attachment to mix into a soft dough resembling cookie dough; if it seems too dry, add a little melted butter or a small amount of extra beaten egg yolk.
  • Spoon the batter into the prepared loaf pan and smooth the top with the back of a spoon or your fingers.
  • Bake for 70–85 minutes, until a toothpick or skewer inserted into the center comes out clean.
  • Immediately after removing from the oven, brush the reserved fruit-soaked tea over the hot loaf if you reserved any, then cool in the pan for a few minutes before transferring to a wire rack to cool completely.
  • Slice to serve, traditionally with butter and a cup of tea.

Equipment

  • 9x5-inch (2 lb) loaf pan
  • Mixing bowls
  • stand mixer with paddle attachment
  • spoon or spatula
  • Wire Rack
  • Measuring cups and spoons

Notes

  • Use homemade candied peel for best flavor.
  • Soak the fruit overnight for optimal texture.
  • Reserve 2–3 tablespoons of the soaking liquid to glaze the loaf.
  • If the batter is too dry add a little melted butter or extra egg yolk.