Bara brith
- Published: 16 Apr 25
- Updated: 26 May 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) -
Prep time 15 min, plus at least 1 hour soaking . Cook time 1 hour to 1 hour 30 min
Nutrition
- Calories
- 306kcals
- Fat
- 1.5g (0.4g saturated)
- Protein
- 5.8g
- Carbohydrates
- 66g (38g sugars)
- Fibre
- 2.9g
- Salt
- 0.3g