Bara Brith is a cake from Wales. The name Bara Brith has been derived from Welsh language, Bara meaning bread and Brith meaning speckled, so it is also called Speckled Bread. Bara Brith is also famous as The Black Cake in Argentina.It is a traditional cake, a favorite with Prince Charles and served at tea time.
This traditional cake is flavored with tea and one needs to soak all dried fruits overnight. Originally the cake was made with yeast and had a long procedure, but a lot of variations have come up. I followed a couple of recipes and finally came up with this version. By the way this was one of my first bakes for A-Z Baking around the World.The cake is rich and full of dried fruits, which taste awesome after baking.
This cake needs pre planning as the mixed fruits need to be soaked overnight.
Bara Brith Cake
200 gms dried mix fruits
200 gms brown sugar
2 tea bags
300 ml boiling water
300 gms self raising flour
1 tbsp commercial egg replacer + 3 tbsp water
Boil water and add the teabags.
Put the dried fruits in a bowl.
Add brown sugar.
Pour the tea infused water over the fruit and sugar mix.
Cover and let the fruits soak all night.
Next day preheat oven to 150 degree C.
Grease the loaf tin and line it with a butter paper.
Add the flour and egg replacer mix to the fruit mixture.
Transfer to the greased and lined loaf tin.
Bake for 1 hour 20 minutes or till a knife comes out clean.
Remove the cake from the oven, let stand for 30 minutes.
Remove from the tin. Slice the cake once it is at room temperature.
This cake does not require any oil or butter.
I used a mix of raisins, currants, sultanas, cranberries and a couple of glazed cherries for the dried mix fruit.