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This easy version on Bara brith (traditional Welsh tea bread) will be easier to slice if left for a day. Wrapped in foil it will keep for up to one week.
- 300g (10oz) mixed dried fruit
- 150g (5oz) light muscovado sugar
- 150g (5oz) butter
- 200ml (7fl oz) cold strong tea
- 50ml (2fl oz) fresh orange juice
- 275g (10oz) self-raising flour
- 2tsp mixed spice
- Place the dried fruit, sugar, butter, tea and orange juice in a large pan and heat gently until the butter has melted and the sugar dissolved. Leave to cool for 30 mins.
- Preheat the oven to 180°C (350°F, gas mark 4). Grease and line the base and sides of a 900g (2lb) loaf tin with greaseproof paper.
- Sift the flour, mixed spice and a pinch of salt over the fruit mixture and mix thoroughly. Spoon into the lined tin.
- Bake for 1hr 5mins - 1hr 10mins until golden brown and a skewer inserted into the middle of the cake comes out clean. Leave to cool in the tin. Serve sliced and buttered.
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