Welsh Raisin Date Nut Cake Bara Brith
Experience the cozy charm of Wales with this delectable Welsh Raisin Date Nut Cake, known as Bara Brith. This traditional recipe showcases a rich blend of raisins, sweet dates, and crunchy mixed nuts, all soaked in robust black tea for hours to create an irresistibly moist and flavorful loaf. Infused with warm mixed spices and sweetened with brown sugar, the batter comes together effortlessly with self-raising flour, a touch of melted butter, and a lightly beaten egg. Baked to golden perfection, this tea loaf is perfect for enjoying on its own or spread with butter for an authentic Welsh treat. With its delightful mix of textures and flavors, this cake is a showstopper for any occasion, and it stays fresh for days in an airtight container. Optimize your tea-time with this timeless Bara Brith recipe—comfort food at its finest!
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Recipe Information
Ingredients
- 200 g Raisins
- 100 g Dates, chopped
- 50 g Mixed nuts, roughly chopped
- 150 g Brown sugar
- 250 ml Brewed black tea
- 250 g Self-raising flour
- 2 tsp Mixed spice
- 1 Egg, lightly beaten
- 50 g Unsalted butter, melted
- 0.5 tsp Salt
Instructions
In a large mixing bowl, combine the raisins, chopped dates, and brown sugar.
Pour the brewed black tea over the fruit mixture, stir well, and cover. Allow the mixture to soak for at least 4 hours or overnight for best results.
Preheat your oven to 160°C (320°F) and grease and line a 2lb (900g) loaf tin with baking parchment.
Once the fruit mixture has soaked, stir in the roughly chopped mixed nuts.
In a separate bowl, sift together the self-raising flour, mixed spice, and salt.
Add the dry ingredients to the fruit mixture and fold gently until combined.
Pour in the beaten egg and melted butter, mixing just until the batter is smooth and no dry flour remains.
Spoon the batter into the prepared loaf tin and level the top with the back of a spoon.
Bake in the preheated oven for 80-90 minutes, or until a skewer inserted into the center comes out clean.
Remove from the oven and allow the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Slice and serve as is, or spread with butter for a traditional touch. Store in an airtight container for up to 5 days.
Nutrition Facts
Calories |
3101 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.1 g | 98% | |
| Saturated Fat | 31.6 g | 158% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 295 mg | 98% | |
| Sodium | 3348 mg | 146% | |
| Total Carbohydrate | 584.8 g | 213% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 345.8 g | ||
| Protein | 48.6 g | 97% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 447 mg | 34% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 3190 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
