Welsh Bara Brith Cake

Bara Brith Cake Recipe

The Spruce / Elaine Lemm

Prep: 10 mins
Cook: 75 mins
Total: 85 mins
Servings: 6 servings
Nutrition Facts (per serving)
518 Calories
2g Fat
119g Carbs
10g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 6
Amount per serving
Calories 518
% Daily Value*
Total Fat 2g 3%
Saturated Fat 0g 2%
Cholesterol 31mg 10%
Sodium 936mg 41%
Total Carbohydrate 119g 43%
Dietary Fiber 8g 29%
Total Sugars 52g
Protein 10g
Vitamin C 3mg 15%
Calcium 294mg 23%
Iron 5mg 30%
Potassium 715mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

No Welsh afternoon tea would ever be complete without this delicious fruity tea bread, known as Bara Brith or, literally, speckled bread. This is a common afternoon delight, though, honestly, this fruit loaf can be eaten any time it is so delicious. The fruit needs to soak in the tea overnight, so be sure to plan accordingly.

Bara Brith bread is actually best made two days ahead of time—this allows the flavors to absorb into the bread—but it is also tasty fresh from the oven. This recipe comes from Gilli Davies' renowned book of Welsh food, "Flavours of Wales," which was nominated for a Gourmand World Book Award.


  • 1 pound (450 grams) mixed dried fruit

  • 1 1/3 cups (300 milliliters) cold tea

  • 2 tablespoons marmalade

  • 1 large free-range egg, beaten

  • 2 tablespoons brown sugar, soft

  • 1 teaspoon mixed spice

  • 1 pound (450 grams) self-rising flour

  • Honey, to glaze

Steps to Make It

  1. Gather the ingredients.

  2. Soak the fruit overnight in the tea.

  3. The next day, preheat the oven to 325 F/170 C/Gas 3 and grease a 2-pound (900-gram) loaf tin. To the soaked fruit, add the marmalade, egg, brown sugar, spice, and flour and mix well.

  4. Spoon the batter into the prepared loaf tin and bake for 1 1/4 hours, or until the center is cooked through (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.

  5. 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.

  6. Slice and enjoy.

How to Store and Freeze

  • The cake can be stored at room temperature for up to a week. Cover in plastic wrap or place in an airtight container to prevent it from drying out.
  • This bread freezes well for up to three months. Wrap it in plastic wrap and foil, then place it in an airtight plastic container or freezer storage bag.


If you only have a 1-pound (450-gram) loaf tin, you can divide the batter in half and bake in two batches. Reduce the baking time to 1 hour, checking for doneness.

Recipe Tags: