Welsh Bara Brith fruit bread

AUTHOR
Shirley Vincent
DIFFICULTY
easy
RATING
4 5
COOK TIME
120 mins
TOTAL TIME
120 mins

Ingredients

Servings: 15
  • 125 g Raisins/ Sultanas
  • 125 g Currants
  • 50 g Citation
  • 50 g Candied orange peel
  • 225 g demerara sugar
  • 300 ml hot, strong, black tea
  • 275 g self-raising flour (alternatively 275 g flour 405 + 2 slightly heaped Tsp baking powder)
  • 1/2 TEASPOON ground cinnamon
  • 1/2 TEASPOON ground cloves
  • 1 egg (size M)
  • baking paper

Directions

  1. 1

    Mix the raisins, currants, candied lemon peel, candied orange peel and sugar in a bowl. Pour hot tea over it, stir and let it steep covered overnight

  2. 2

    Line a box cake tin (20 cm long, approx. 1 litre capacity) with baking paper. Mix flour and spices. Whisk the egg and add it together with the flour to the soaked fruits. Mix everything well with a mixing spoon. Put the dough into the tin and smooth it down

  3. 3

    Bake bread in a preheated oven, 2nd shelf from below (electric oven: 150 °C/ convection oven: 125 °C/ gas: level 1) for 1 1/2-1 3/4 hours. Let the fruit bread cool down in the tin on a cake rack for about 30 minutes. Then lift out of the tin and remove the baking paper. Let the bread cool down

  4. 4

    Waiting time approx. 12 hours

Nutrition Facts

KCAL
190 kcal
CARBS
43 g
FATS
1 g
PROTEINS
3 g

Categories & Tags

Cakes & PastriesCakebread