Welsh Bara Brith Cake Recipes

WELSH BARA BRITH CAKE

Steps:

• Gather the ingredients.
• In a large bowl, pour the cold tea over the fruit and leave to soak for a minimum of 6 hours, or overnight if possible.
• The next day, preheat the oven to 325 F/170 C/Gas 3 and grease a 2-pound (900-gram) loaf tin with butter and put to one side. To the soaked fruit, add the marmalade, egg, brown sugar, spice, and flour and mix well.
• Spoon the batter into the prepared loaf tin and bake for 1 1/4 hours, or until the center is cooked through (when a cake tester comes out clean). Check from time to time to see that the top doesn't brown too much, and cover with a sheet of foil if necessary.
• Remove from the oven and leave the Bara Brith to stand for 5 minutes, then turn out of the tin and place on a cooling rack. Brush the honey over the top to glaze and leave to cool completely on a rack.
• Slice and enjoy. Bara Brith is even tastier when served with a little butter spread over a thick, fruity slice, or for added sweetness, a little jam or honey.

BARA BRITH

Steps:

• 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.

WELSH RAISIN DATE NUT CAKE BARA BRITH

Steps:

• In a saucepan, heat together first 6 ingredients and allow mixture to simmer for a minute or 2, or until nicely blended and raisins are plumped.
• Allow to COOL for 30 minutes.
• Mix together and stir in the next 8 ingredients until dry ingredients are just moistened.
• Do not overmix.
• Stir in the apricot jam.
• Scrape batter into a greased 10-inch springform pan and bake in a 325°F.
• oven for about 1 hour and 20 minutes or until a cake tester, inserted in center, comes out clean.
• (Tent pan loosely with foil if top is browning too rapidly.) Allow to cool in pan, and then cover tightly with plastic wrap and store cake in the refrigerator.
• NOTE:- This cake is not very sweet, more like a dark raisin bread.
• Easiest& Best!
• Coffee Cakes and Quick Breads.