WELSH BARA BRITH CAKE
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
WELSH RAISIN DATE NUT CAKE BARA BRITH
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
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
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
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
BARA BRITH
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
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).
WELSH CURRANT RAISIN BREAD BARA BRITH (MADE WITH YEAST)
Traditional bread made with butter, currants, white raisins, dark raisins, candied fruit peel and spices.
Provided by Olha7397
Categories Yeast Breads
Time 45m
Yield 3-4 loaves
Number Of Ingredients 14
Steps:
- Put 8 cups of the flour in a mixing bowl and let it stand in a warm place for a short while. Rub the butter into the flour until the mixture resembles meal, add the currants, raisins candied fruit peel, nutmeg or allspice, salt and all of the brown sugar but 1 teaspoon of the brown sugar. Mix thoroughly.
- In a smaller bowl cream the fresh yeast with the 1 teaspoons of brown sugar and blend the yeast mixture with the milk.
- Make a well in the center of the dry ingredients, pour the yeast mixture into it and sprinkle a little additional flour over the yeast mixture. Cover the dough and let it stand in a warm place for a few minutes, until it is just beginning to rise. Pour the beaten eggs into the bowl and proceed to knead gradually adding the 1 1/2 cups tepid water mixed with the molasses. This should be a soft dough. Knead about 10 minutes.
- Cover the bowl with a cloth and let the dough rise in a warm place for 1 1/2 hours, or until it has doubled in bulk. Then turn the dough out onto a well floured board, divide it in half and put it into two well buttered 8 1/2 by 4 1/2 inch loaf pans. Let the loaves rise in a warm place for about 30 minutes, or until they have nearly risen to the rims of the pans.
- Bake the loaves in a preheated 350°F oven for 1 to 1 1/2 hours, so that the tops are browned and loaves sound hollow when rapped.
- Welsh Fare S. Minwel Tibbott.
Nutrition Facts : Calories 2935.4, Fat 101.1, SaturatedFat 61, Cholesterol 373.9, Sodium 1319.6, Carbohydrate 473.5, Fiber 18.9, Sugar 187.6, Protein 48.3
BARA BRITH
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
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
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