Welsh fruited tea bread recipe

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makes: 10
Skill: easy
Cost: cheap
Prep: 20 min
Cooking: 1 hr 10 min
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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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