- 5 ounces golden raisins
- 5 ounces dried cranberries (TFD change, original would use sultanas)
- 4 ounces dried black currants
- 1 ounce candied lemon peel
- 1 ounce candied orange peel
- 300ml (½ pint) hot Earl Grey or Darjeeling tea, to your preference
- 4 Tbsp. orange marmalade plus extra for the glaze
- 1 Tbsp. spiced mead (for glaze) (optional TFD addition, if unavailable try a different cordial, such as Grand Marnier for a more orange flavor, Frangelico for a nutty herbal flavor, Chambord for raspberry or even Woodford Reserve Double Oaked bourbon if you roll that way)
- 2 top-quality eggs, beaten
- 25g butter, melted
- 4 Tbsp. dark muscavado sugar
- 1 tsp. mixed spice
- ½ tsp. mace
- 450g (1lb) self-raising flour
- Place all of the dried fruit and peels into a large jug or bowl, and pour over the hot tea. Cover and allow to soak overnight.
- The next day when you are ready to bake the Bara Brith, pre-heat the oven to 170C/350F/Gas mark 3 and grease and line a 2lb (900g) loaf tin with butter and baking paper.
- Put the marmalade, beaten eggs, melted butter, sugar, spices and the flour into a large mixing bowl and add the tea-soaked dried fruit.
- Mix well with a wooden spoon until everything is amalgamated. Spoon the mixture into the prepared loaf tin and bake in the middle of the oven for 1 and a half hours, until the loaf is well risen and the center is cooked through. (If the loaf gets too brown while cooking, cover it with some foil).
- Remove the loaf from the oven, brush over the combined marmalade/mead glaze while the loaf is hot and then allow to cool in the tin for 5 to 10 minutes before turning out onto a wire cooling rack.
- Cut into slices once the Bara Brith is cold, and spread with butter. Store cake in an airtight tin.
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