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
- Pour the hot tea over the dried fruit and let it steep overnight.
Preheat the oven to 325°.
- Generously grease a 2 lb bread pan.
- Mix together the marmalade, egg, sugar and spice, and fold in the flour.
- 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.
- Let the Bara Brith rest for 5 minutes, then turn it out onto a rack.
- Glaze the top with honey, slice and serve with butter cheese.