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Welsh Recipes: Bara Brith Cake Recipe


Bara Brith Recipe
Photo © Elaine Lemm
No Welsh afternoon tea would ever be complete without this delicious fruity tea bread, known as Bara Brith or literally – speckled bread. This recipe comes from Gilli Davies. Gilli is the author of the renowned book of Welsh food, Flavours of Wales, published by Graffeg, which was nominated for a Gourmand World Book Award 2012.

Prep Time: 10 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 25 minutes


  • 450g / 1lb mixed, dried fruit
  • 300ml / 2/3 pint cold tea
  • 2 tbsp marmalade
  • 1 free-range egg, beaten
  • 2 tbsp soft brown sugar
  • 1 tsp mixed spice
  • 450g / 1 lb self raising flour
  • Honey to glaze


  • Soak the fruit overnight in the tea.
  • Next day, mix in the marmalade, egg, sugar, spice and flour. Spoon into a greased 900g loaf tin and bake in a the warm oven 170°C/325°F/Gas 3 for 1 ¾ hours, or until the centre is cooked through.
  • Check from time to time to see that the top doesn't brown too much, and cover with a sheet of foil if necessary.
  • Once cooked, leave the Bara Brith to stand for 5 minutes, then remove from the tin and place on a cooling tray, brush honey over the top to glaze.

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