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The Hirshon Welsh Tea Cake with Fruit - Bara Brith

The Hirshon Welsh Tea Cake with Fruit – Bara Brith

  • Total Time: 0 hours


  • 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


  1. 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.
  2. 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.
  3. Put the marmalade, beaten eggs, melted butter, sugar, spices and the flour into a large mixing bowl and add the tea-soaked dried fruit.
  4. 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).
  5. 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.
  6. Cut into slices once the Bara Brith is cold, and spread with butter. Store cake in an airtight tin.
  • Prep Time: 0 hours
  • Cook Time: 0 hours
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