Bara brith is a traditional Welsh fruitcake made with dried fruit, typically including raisins, currants, and sultanas. It is often served as a dessert, and is sometimes also called “mixed fruit bread” or “fruit loaf.”
Bara brith is a traditional Welsh tea bread made with mixed dried fruits (usually raisins, currants, and sultanas) and mixed spices, usually soaked in tea overnight.
What does Bara Brith mean in Welsh?
Bara brith is a traditional Welsh fruitcake made with dried fruit, typically including raisins, currants, and sultanas. The name “bara brith” means “speckled bread” in Welsh, referring to the appearance of the cake with the dried fruit mixed throughout the bread. It is often served as a dessert, and is sometimes also called “mixed fruit bread” or “fruit loaf.”
How long can you store Bara Brith?
Bara brith is a type of fruitcake that is made with dried fruit, which helps to preserve the cake and keep it fresh for a longer period of time. Properly stored, bara brith can last for several weeks or even months. To store bara brith, wrap it in plastic wrap or aluminum foil and keep it in a cool, dry place. You can also store it in an airtight container to help keep it fresh. If you want to keep it for an extended period of time, you can also store it in the refrigerator or freezer. When stored in the refrigerator, bara brith can last for up to 2 months, and when stored in the freezer, it can last for up to 6 months.
What country does bara brith bread come from?
Bara brith is a traditional fruitcake from Wales, a country in the United Kingdom. It is made with dried fruit, such as raisins, currants, and sultanas, and is often flavored with spices like cinnamon and nutmeg. Bara brith is a popular dessert in Wales, and is often served during special occasions like holidays and celebrations. It is sometimes also called “mixed fruit bread” or “fruit loaf.”
Is Bara Brith the same as Barmbrack?
Bara brith and barmbrack are similar in that they are both types of fruitcake made with dried fruit. However, they are not the same thing.
Bara brith is a traditional Welsh fruitcake made with dried fruit, such as raisins, currants, and sultanas, and is often flavored with spices like cinnamon and nutmeg. The name “bara brith” means “speckled bread” in Welsh, referring to the appearance of the cake with the dried fruit mixed throughout the bread.
Barmbrack, on the other hand, is a type of fruitcake that originated in Ireland. It is made with a mixture of dried fruit, including raisins, sultanas, and currants, and is often soaked in tea or another liquid before baking to give it a moist, tender texture. Barmbrack is often served during the Halloween season, and a tradition in Ireland involves placing small objects, such as a ring or a coin, inside the cake before baking. The person who finds the object in their slice of barmbrack is said to have good luck in the coming year.
The Best Bara Brith Recipe
Servings: 12 Preparation: 20 minutes Cooking time: 2 Hours Calories: 307 Fat: 5g
Ingredients
- 1 lb mixed dried fruit (such as raisins, currants, and sultanas)
- 8 oz hot strong tea
- 8 oz brown sugar
- 4 eggs, beaten
- 8 oz self-raising flour
- 2 tsp mixed spice (such as cinnamon, nutmeg, and allspice)
Instructions
- In a large bowl, mix together the dried fruit and hot tea. Cover the bowl with a plate and let the fruit soak for at least 1 hour, or overnight if possible.
- Preheat your oven to 300°F (150°C).
- In a separate bowl, mix together the sugar and eggs. Add the self-raising flour and mixed spice, and mix until well combined.
- Add the fruit mixture to the egg and flour mixture and stir until everything is well combined.
- Pour the mixture into a greased and lined 9×5 inch loaf tin. Smooth the top with a spatula.
- Bake the bara brith in the preheated oven for 1 1/2 to 2 hours, or until a toothpick inserted into the center of the cake comes out clean.
- Remove the bara brith from the oven and let it cool in the tin for a few minutes before transferring it to a wire rack to cool completely.
- Once the bara brith is cool, you can serve it as is, or wrap it in plastic wrap or aluminum foil and store it in a cool, dry place until ready to serve. Enjoy!
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Ingredients
- 1 lb mixed dried fruit (such as raisins, currants, and sultanas)
- 8 oz hot strong tea
- 8 oz brown sugar
- 4 eggs, beaten
- 8 oz self-raising flour
- 2 tsp mixed spice (such as cinnamon, nutmeg, and allspice)
Instructions
- In a large bowl, mix together the dried fruit and hot tea. Cover the bowl with a plate and let the fruit soak for at least 1 hour, or overnight if possible.
- Preheat your oven to 300°F (150°C).
- In a separate bowl, mix together the sugar and eggs. Add the self-raising flour and mixed spice, and mix until well combined.
- Add the fruit mixture to the egg and flour mixture and stir until everything is well combined.
- Pour the mixture into a greased and lined 9x5 inch loaf tin. Smooth the top with a spatula.
- Bake the bara brith in the preheated oven for 1 1/2 to 2 hours, or until a toothpick inserted into the center of the cake comes out clean.
- Remove the bara brith from the oven and let it cool in the tin for a few minutes before transferring it to a wire rack to cool completely.
- Once the bara brith is cool, you can serve it as is, or wrap it in plastic wrap or aluminum foil and store it in a cool, dry place until ready to serve. Enjoy!
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