Holidays & Special Occasions
Bara Brith Wedding-Style
The Quirky Foodster Team
Ingredients
- 450 g (3 cups) mixed dried fruit (raisins, sultanas, currants, chopped dried apricots)
- 250 ml (1 cup) strong black tea, cooled
- 3 tbsp brandy or whisky
- 200 g (1 cup) dark brown sugar
- 2 eggs, beaten
- 400 g (3 1/4 cups) self-raising flour
- 1.5 tsp mixed spice
- 1/2 tsp ground cinnamon
- 3 tbsp honey, for glazing
- Butter, for serving
Method
- Place the dried fruit in a bowl, pour over the cooled tea and brandy or whisky, and let soak overnight (or for at least 12 hours) at room temperature.
- Preheat the oven to 160°C (325°F) and line a large loaf tin with parchment paper.
- Stir the sugar and beaten eggs into the soaked fruit mixture.
- Fold in the flour, mixed spice and cinnamon until just combined.
- Pour the batter into the prepared loaf tin and smooth the top.
- Bake for 1 hour 20 minutes to 1.5 hours, until a skewer inserted into the centre comes out clean, covering loosely with foil if the top browns too quickly.
- Warm the honey slightly and brush generously over the loaf while still warm, for a glossy, celebratory finish.
- Cool in the tin for 15 minutes, then turn out onto a wire rack to cool completely before slicing.
Introduction: This richer, more indulgent version of bara brith is often prepared for weddings and significant family celebrations across Wales, enriched with extra spirits, spices and a glossy glaze, elevating the everyday tea loaf into a showstopping celebratory bake.
Cultural Background: This richer, more indulgent version of bara brith is often prepared for weddings and significant family celebrations across Wales, enriched with extra spirits, spices and a glossy glaze, elevating the everyday tea loaf into a showstopping celebratory bake.
Tips: Soaking the fruit for the full 12 hours (or overnight) with the added spirit gives the richest, most developed flavour. Cover the loaf loosely with foil partway through baking if it's browning too quickly on top. This richer loaf keeps very well, making it ideal for preparing ahead of a wedding or celebration.
Variations: Add chopped candied peel or glacé cherries for a more festive, colourful crumb. Use a mix of brandy and orange liqueur for a more complex flavour. Decorate with a light dusting of icing sugar for a more formal presentation. Vegetarian as written; a vegan version can use a flax egg substitute, though this may affect the loaf's rich, celebratory texture.
Storage: Store wrapped at room temperature for up to 1 week, or freeze sliced for up to 3 months.
Reheating: Not typically reheated; serve at room temperature, sliced and buttered.
Nutrition: Per serving (approx., 1 slice): 320 kcal, 5 g protein, 62 g carbohydrates, 4 g fat, 3 g fibre.
FAQs:
Q: How is this different from everyday bara brith?
A: This version uses added spirits in the soaking liquid, extra spice and a honey glaze, along with a longer soak, making it richer and more suited to celebrations like weddings.
Q: Can I make this loaf ahead of a wedding?
A: Yes, it keeps very well for up to a week when wrapped properly, making it an excellent make-ahead option for celebrations.
Q: Can I leave out the alcohol?
A: Yes, simply increase the tea quantity slightly to compensate, though the flavour will be a little less complex.
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