I baked my first Bara Brith on a rain-soaked Sunday, craving something simple, nostalgic, and soothing. The kind of cake that doesn’t try too hard—just fills the kitchen with the scent of spiced fruit and makes you feel like your gran is nearby with a warm cuppa.
That first attempt? A total flop. Dense as a brick. I rushed the process and barely soaked the fruit—rookie mistake. The second time, I gave it an overnight bath in strong Earl Grey, and everything changed. Plump fruit, fragrant loaf, and a soft, buttery crumb. Here’s how to get it right the first time.
Why This Recipe Works
- Tea-Soaked Fruit: The secret to a tender, flavorful loaf is fully soaked dried fruit. It’s not just about moisture—it’s about infusing every bite with the depth of your chosen brew.
- Balanced Spice: Just a hint of mixed spice brings warmth without overpowering. Think soft jumpers and autumn afternoons.
- Simple Method: One bowl, no yeast, no creaming—just stir and bake.
Ingredients (and Why They Matter)
- 300ml strong tea (like Earl Grey or English Breakfast): Your flavor base. Stronger = better.
- 90g each of sultanas, raisins, cranberries, currants: A mix of textures and sweetness. Don’t skip the cranberries—they brighten the loaf.
- 225g light muscovado sugar: Adds richness without making it too dark. Avoid dark brown sugar—it overpowers.
- 275g self-raising flour: Keeps things light. Don’t substitute plain without baking powder.
- ½ tsp mixed spice: Essential for warmth and depth.
- 1 large egg, beaten: Binds everything and gives a gentle lift.
Make It Your Own
- Egg-free? A flax egg (1 tbsp flax + 3 tbsp water) works—slightly denser, but still delicious.
- Gluten-free? Use a GF self-raising blend; texture’s crumblier, but flavor holds.
- Swap fruits? Try dates or figs for richness—but avoid soft fruits like apricot, which get lost.
- Different teas? Chai adds festive flair. Avoid smoky teas like Lapsang—they overpower.
Common Mistakes (And How to Fix Them)
| What Went Wrong | Why It Happened | How to Fix It |
|---|---|---|
| Fruit sank | Not soaked long enough | Soak overnight, minimum 6 hours |
| Dry loaf | Slightly overbaked | Test with skewer at 75 minutes |
| Dense, didn’t rise | Used plain flour | Stick with self-raising flour |
| Flat flavor | Tea was too weak | Brew strong or steep longer |
How to Make Bara Brith
- Soak the Fruit: Pour hot, strong tea over the dried fruit in a large bowl. Stir in the sugar and leave to soak overnight (or at least 6 hours).
- Prep the Tin: Preheat the oven to 160°C (140°C fan/gas 3). Grease and line a 900g loaf tin.
- Mix the Batter: Stir in the flour, mixed spice, and beaten egg. No need to drain—use the whole mixture. Stir until combined.
- Bake: Pour into the tin and bake for 1 hour 30 minutes. Check at 75 mins and cover with foil if it browns too quickly.
- Cool: Let it sit in the tin for 10 minutes, then lift out to cool fully.
Serving Suggestions
- Slice thick and serve with butter.
- Try it toasted with marmalade—my personal favorite.
- Or go posh: clotted cream makes it dessert-worthy.
Storage & Freezing
- Room Temp: Wrap tightly; keeps for 5–6 days.
- Freezer: Wrap in parchment and foil, freeze for up to 3 months. Defrost overnight.
FAQ
Can I use fresh fruit?
No—throws off the moisture balance. Stick to dried.
Is yeast needed?
Not in this version. This is the quick, no-rise tea loaf.
Can I skip the egg?
You can. Use a flax egg or 2 tbsp milk. Expect a slightly more crumbly texture.
Can I toast it?
Absolutely. It’s heavenly.
Why was mine dry?
Overbaked or under-soaked. Let the fruit fully hydrate.
Try These Next:
- [Mary Berry Fruit Loaf Recipe]
- [Mary Berry Banana and Honey Cake]
- [Mary Berry Rainbow Cake]
- [Mary Berry Strawberry and Walnut Cake]
