Bara brith
- Published: 16 Apr 25
- Updated: 25 Apr 25
Bara brith is a much-loved loaf cake from Wales. Learn how to make this traditional Welsh bake with baker Anna Higham’s simple recipe.
Welsh favourite: Bara brith is a tea-soaked fruit loaf. “Bara birth translates to ‘speckled bread’ in reference to the tea-soaked fruit that is speckled through the batter,” says Anna.
Traditional method: “The batter contains no butter but is hydrated with the tea the fruit is soaked in. That means it needs to be served with a generous smear of butter on every slice.”
Anna’s updates: “Traditionally the cake is full of currants and raisins only. I’ve added in prunes for extra richness and dried apricots for a balancing acidity and lightness. You can have a bit of fun with your choice of tea too; I’ve used lapsang souchong to bring a subtle smokiness.”
In a baking mood? Browse more easy cake recipes.
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Makes 2 loaves (each loaf enough to serve 6)
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Prep time 15 min, plus at least 1 hour soaking . Cook time 1 hour to 1 hour 30 min
Ingredients
- 90g soft pitted prunes
- 50g dried apricots
- 310g sultanas
- 200g brewed lapsang souchong tea (hot)
- 450g plain flour
- 1 tsp ground mixed spice
- 1 tsp bicarbonate of soda
- 1 tsp baking powder
- ½ tsp fine salt
- 150g light muscovado sugar
- 3 tbsp marmalade
- 2 medium eggs, lightly beaten
- 1 tbsp honey mixed with 1 tbsp hot water
Method
- Put all the dried fruit in a heatproof bowl and pour the hot tea over the top. Leave to soak for at least an hour but ideally overnight, covered, at room temperature.
- Heat the oven to 180°C/160°C fan/gas 4 and line the loaf tins with baking paper. Combine all the dry ingredients in a large bowl and mix well. Make a well in the centre and add the marmalade, eggs and soaked fruit (along with any remaining liquid). Mix well until fully combined.
- Split the batter evenly between the tins and smooth the tops. Bake for 1 hour. Push a skewer into the centre and check it; if it doesn’t come out clean, return the tins to the oven (the bake may take up to 1 hour 30 minutes).
- Remove the loaves from the oven. Brush the tops with the honey mixture, then leave to cool completely. Serve slices thickly spread with butter.
- Recipe from May 2025 Issue
Nutrition
- Calories
- 306kcals
- Fat
- 1.5g (0.4g saturated)
- Protein
- 5.8g
- Carbohydrates
- 66g (38g sugars)
- Fibre
- 2.9g
- Salt
- 0.3g
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I have tasted this Bara brith and also made it. I use to live in Wales and go to school in Wales, and this is the best Tea Loaf ever, its best with butter spread on it, sorry not margarine!!!!! with a nice cup of tea, so yummy. I didn’t think I would like it, but just having one bite out of my slice was enough for me to say I like it, I really like it. Try it and see!
Thanks so much for this feedback – we’re delighted to hear this recipe lived up to expectations!