If you've been up to the Café then you'll know that we're a bit keen on Bara Brith. It's a perfect partner for a good cup of Welsh tea, and is fabulous for the soul after a brisk walk up and down the mountain. Bara Brith means 'Speckled Bread,' but you'll find some people calling it Welsh Fruit Cake or even Cacen Pwdin. Like Welsh Cakes, I think we've lost track of the number of recipes for Bara Brith we've come across. If you find a recipe passed down through a family then you can't go too far wrong because it’s tried and tested and loved. Either way, it's lovely!
1 lb/450g Dried Mixed fruit
9 oz/250g Brown Sugar
1/2 Pint/300ml Warm Black Tea
1 lb/450g Self Raising Flour
2 Teaspoons of All Spice
Grated Lemon Rind
1 Egg from a Welsh hen, beaten
Soak the fruit in a large bowl with the tea and sugar overnight.
Next day - preheat the oven to 170C/325F/Gas 3.
Grease a 2lb/900g Loaf Tin or line with greaseproof paper/baking parchment.
Add the remaining ingredients to the bowl of fruit soaked in tea, and beat well.
Pour the mixture into the tin, and bake for 1 and a 1/2 hours - until a skewer inserted into the middle comes out clean.
Leave to stand for ten minutes before turning out onto a cooling rack.
Make a nice cup of tea .... slice the Bara Brith and spread liberally with Welsh Butter.