Bara Brith a different way, made with tea & marmalade.

With its inclusion of marmalade, this version seems to the Editor as Scottish as Welsh. It goes well with a sharp Cheddar or other strong hard (no letters please) cheese.

- 1 lb mixed dried fruit

- 20 oz strong hot tea

- 2 Tablespoons marmalade

- 1 egg, beaten

- 3 oz soft brown sugar

- 1 teaspoon mixed spice

- 1 lb self raising flour

- honey to glaze

1. Pour the hot tea over the dried fruit and let it steep overnight.
   
   Preheat the oven to 325°.
   
2. Generously grease a 2 lb bread pan.
3. Mix together the marmalade, egg, sugar and spice, and fold in the flour.
4. Spoon the batter into the pan and bake until a toothpick just barely comes clean from the center of the cake, usually in about 1 hour, checking from time to time to ensure that the top does not burn. If it looks threatened, cover the cake loosely with aluminum foil.
5. Let the Bara Brith rest for 5 minutes, then turn it out onto a rack.
6. Glaze the top with honey, slice and serve with butter cheese.