Bara Brith...Welsh Tea Bread...the cake version
I live in Cheshire UK which borders one of my favourite & one of the most beautiful places in the world...North Wales...I love the culture and adore the simple food using the best local or store cupboard ingredients. This recipe is so very similar, well almost the same as to the Irish 'Brack' which was my Irish Dad's favourite bake. As it starts to stale ... just toast it as you would bread... it's delicious for breakfast or afternoon tea either way.
If you like fruited cakes that are not heavy in fats then this could be the one for you. The moistness of the cake comes from pre-soaking the fruit overnight in strong hot tea. It keeps it so very moist fo a day or two... on keeping add a little spead of butter or it's delicious toasted.
ps I have the yeasted version on this blog too
For the recipe:- if you are baking in cups & spoons please follow my conversion charts available on this blog Easy Conversion Charts
175g /6oz Sultanas or raisins
175g /6oz currants
110g 4oz brown sugar ( I used soft brown muscavado)
300ml or 10 fl oz of really hot strong tea
275g/ 10 oz self raising flour
a good grating of nutmeg
½tsp sea salt
one large beaten egg
the night before you bake ....soak the sultanas, currants and sugar in the hot tea. If you're in a hurry...put the fruit and tea in a saucepan...bring it to the boil...then leave until it cools... it's ok to go if it's at blood temp.
Grease and line a 2lb loaf tin with baking parchment
On the day,
Heat the oven to 150c/300f/gas mark 2
Sieve together the flour, spices and salt
Add the fruit and the egg, mix to combine
Pour into the prepared tin
Bake for around 1 hour and 15 mins...insert a skewer.. if it comes out clean it's baked...if not leave fo a little while until it's done
Leave to cool in the tin for 15 minutes then turn out onto a cooling tray.
It's ready to slice when completely cooled or better still ... the day after baking.