Welsh Bara Brith Cake Recipes

BARA BRITH

Bara Brith image

A sweet, yeast-less Welsh bread studded with dried fruit. I generally soak my raisins in Irish breakfast tea, but feel free to experiment with flavors.

Provided by Femmie London

Categories Bread Quick Bread Recipes Fruit Bread Recipes

Time 8h45m

Yield 8

Number Of Ingredients 6

Ingredients

1 cup hot brewed tea
¾ cup dried currants
¾ cup golden raisins
¾ cup demerara sugar
1 ¼ cups self-rising flour
1 egg, beaten

Steps:

Pour hot tea over currants and raisins in a bowl; soak 8 hours to overnight.
Preheat oven to 350 degrees F (175 degrees C).
Grease a sheet of parchment paper and use it to line a 2-pound loaf pan.
Stir demerara sugar into tea and fruit mixture until dissolved completely.
Mix flour and egg into the tea and fruit mixture until completely integrated into a batter.
Spread batter evenly into the prepared bread pan.
Bake in preheated oven until golden-brown, about 40 minutes. Cool in the bread pan 5 minutes before transferring to a rack to cool completely.

Nutrition Facts : Calories 188.7 calories, Carbohydrate 43.2 g, Cholesterol 23.3 mg, Fat 0.9 g, Fiber 2.1 g, Protein 3.8 g, SaturatedFat 0.3 g, Sodium 260.7 mg, Sugar 24.6 g

WELSH BARA BRITH CAKE

Welsh Bara Brith Cake image

Bara Brith is a lovely Welsh tea time fruit cake enjoyed throughout Wales as well as the rest of the United Kingdom; it's also easy to make.

Provided by Elaine Lemm

Categories Cakes Snack Side Dish Bread

Time 1h25m

Yield 6

Number Of Ingredients 8

Ingredients

1 pound/450 grams dried fruit (mixed)
2/3 pint/300 milliliters cold tea
2 tablespoons marmalade
1 egg ( free-range , beaten)
2 tablespoons brown sugar (soft)
1 teaspoon mixed spice
1 pound/450 grams self-rising flour
Glaze: honey

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.

Nutrition Facts : Calories 533 kcal, Carbohydrate 118 g, Cholesterol 36 mg, Fiber 8 g, Protein 10 g, SaturatedFat 2 g, Sodium 947 mg, Sugar 51 g, Fat 4 g, ServingSize serves 6, UnsaturatedFat 0 g

BARA BRITH

Bara brith image

Good Food reader, Win Morgan shares her recipe for this traditional Welsh tea bread loaf with mixed spice - serve sliced and spread with butter

Provided by Good Food team

Categories Afternoon tea, Dessert

Time 1h40m

Yield Cuts into 10 slices

Number Of Ingredients 8

Ingredients

300g mixed fruit
200g light muscovado sugar
zest 1 orange
250ml hot black tea
350g self-raising flour
2 tsp mixed spice
1 large egg , beaten
50g soft butter , plus extra for greasing and to serve (optional)

Steps:

Tip the fruit into a bowl with the sugar and orange zest. Pour over the tea, stir everything together and leave to soak overnight.
Heat oven to 160C/140C fan/gas 3. Grease and line the base and short sides of a 900g/loaf tin with 1 strip of baking parchment. Tip the flour and spice into a bowl, and beat in the fruit and soaking liquid. Add the egg, followed by the butter. Beat until you have a well-combined, stiff batter, then tip into the prepared loaf tin. Bake for 1¼ hrs, covering with foil or parchment if the top starts to get too dark. Check with a skewer - if it doesn't come out clean, give it another 5-10 mins in the oven.
Leave to cool in the tin for 10 mins, then remove and leave to cool completely. Serve sliced and buttered, if you like.

Nutrition Facts : Calories 321 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 40 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.5 milligram of sodium

WELSH RAISIN DATE NUT CAKE BARA BRITH

Welsh Raisin Date Nut Cake Bara Brith image

There are many versions of the Bara Brith, as many perhaps, as there are Welsh cooks. It is basically a spicy raisin cake, deep, dark and delicious. This cake is a bit unorthodox, but very moist and fruity.

Provided by Olha7397

Categories Dessert

Time 1h40m

Yield 1 cake

Number Of Ingredients 15

Ingredients

1 1/4 cups butter
1 1/4 cups brewed tea
1 (14 ounce) can sweetened condensed milk (NOT Evaporated)
1 cup golden raisin
1 cup black currants
1 cup chopped dates
1 1/4 cups all-purpose flour
1 1/4 cups whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1 cup chopped walnuts
2 tablespoons apricot jam

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.

Nutrition Facts : Calories 6189, Fat 348.4, SaturatedFat 176.1, Cholesterol 745, Sodium 4209.3, Carbohydrate 732.6, Fiber 47.5, Sugar 416.7, Protein 98.1

BARA BRITH

Bara Brith image

Bara brith (literally 'spotted' or 'mottled' bread) is the traditional Welsh teatime cake. It is usually served with butter but it can be eaten as it. It may even be toasted and served buttered.

Provided by kevinpreston

Time 1h45m

Yield Serves 8

Number Of Ingredients 14

Ingredients

30g mixed peel
60g currants
90g sultanas
150ml hot tea
225g self-raising flour
¼ tsp mixed spice
¼ tsp freshly-grated nutmeg
pinch of salt
110g butter
110g caster sugar
2 eggs
4 tbsp milk
1 tbsp marmalade
1 tbsp golden syrup

Steps:

First prepare 150ml of strong tea. Place the mixed peel, currents and sultanas in a bowl and pour over the hot tea. Cover and leave to stand over night.
The following day preheat the oven to 170C/fan 150C/gas 5.
Sift the flour into a bowl, add the spice and nutmeg and a pinch of salt. Cut the butter into small cubes, add to the flour and rub this in with the tips of your fingers until the flour and butter are thoroughly mixed. Remove the fruit from the tea and add them to the butter and flour mixture. Tip in the sugar and mix well. Beat the eggs and milk together and add this to the mixture. Finally, add the marmalade and golden syrup and mix thoroughly.
Grease a 500g loaf tin with butter, line with baking parchment and pour in the cake mixture. Bake for 40 minutes. At the end of this time take the cake out, line the top with baking parchment (to prevent the top burning) and return to the oven for a further 35 minutes (at this point check the cake occasionally; it is ready when set in the middle and golden brown in colour).

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