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Lawrence D. Smith

Rich & Fruity Bara Brith Scones

A classic Welsh-inspired fruit loaf made with tea-soaked raisins, sultanas, currants, candied citrus peel, dark brown sugar, and warm mixed spice.
The result is a moist, richly flavored bake with a tender, fruit-studded crumb that is perfect sliced and spread with butter alongside a cup of tea.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 12
Course: Dessert
Cuisine: Welsh
Ingredients Equipment Method Notes

Ingredients
  

Fruit & Tea
  • 10 ounces raisins and sultanas combined
  • 4 ounces dried black currants
  • 1 ounce candied lemon peel
  • 1 ounce candied orange peel
  • 1⅓ cups very strong black tea
  • The source strongly recommends homemade candied lemon and orange peel for the best result.
Dry Ingredients
  • 3 cups all-purpose flour
  • 1 cup packed dark brown sugar
  • 3¾ teaspoons baking powder
  • 2½ teaspoons mixed spice
  • 1¼ teaspoons salt
  • The source strongly recommends homemade mixed spice for the best flavor.
Wet & Rich Ingredients
  • 4 tablespoons unsalted butter softened
  • 1 large egg lightly beaten

Equipment

  • Large mixing bowl — for soaking the dried fruit and candied citrus peel.
  • 9 × 5-inch loaf tin (2-pound loaf tin) — for baking the Bara Brith.
  • Stand mixer with paddle attachment — for combining the flour mixture, soaked fruit, and remaining ingredients.
  • Measuring cups and spoons — for accurately measuring the ingredients.
  • Spoon or spatula — for transferring and smoothing the batter in the loaf tin.
  • Toothpick — for checking whether the center is fully baked.
  • Wire rack — for cooling the loaf completely.
  • Pastry brush or spoon — for applying the reserved fruit-soaking liquid to the hot loaf.

Method
 

  1. Soak the Fruit: Place the raisins, sultanas, dried black currants, candied lemon peel, and candied orange peel in a bowl. Pour the hot, very strong black tea over the fruit, stir well, cover, and leave to soak overnight.
  2. Reserve the Fruit Liquid: Check the soaked fruit the next day. It should have absorbed nearly all of the tea, depending on how dry or moist the fruit was initially.
    If any liquid remains, reserve about 2–3 tablespoons to brush over the finished loaf.
  3. Preheat the Oven: Preheat the oven to 325°F and grease a 9 × 5-inch (2-pound) loaf tin.
  4. Combine the Dry Ingredients: Add the all-purpose flour, baking powder, salt, and mixed spice to the bowl of a stand mixer. Stir until the dry ingredients are evenly combined.
  5. Add the Remaining Ingredients: Add the soaked fruit and its remaining juices, excluding the 2–3 tablespoons reserved for finishing, along with the packed dark brown sugar, softened butter, and lightly beaten egg.
  6. Mix the Batter: Fit the stand mixer with the paddle attachment and mix until the ingredients form a batter with the consistency of soft cookie dough.
    If the mixture appears too dry after mixing, add either a little melted butter or a small amount of egg yolk, as needed.
  7. Fill the Loaf Tin: Transfer the batter to the prepared loaf tin. Use the back of a spoon or your fingers to gently smooth the surface into an even layer.
  8. Bake the Loaf: Bake at 325°F for 70–85 minutes, or until a toothpick inserted into the center comes out clean.
  9. Brush with Fruit Liquid: While the loaf is still hot, spoon or brush the reserved fruit-soaking liquid over the top to add moisture and flavor.
  10. Cool the Loaf: Allow the loaf to cool in the tin for a few minutes, then carefully remove it and transfer it to a wire rack to cool completely.
  11. Slice and Serve: Once completely cooled, cut the Bara Brith into slices and serve spread with butter. Traditionally, enjoy it alongside a cup of tea.

Notes

  • Soak the raisins, sultanas, currants, and candied citrus peel overnight so the fruit has plenty of time to absorb the strong black tea and become plump and tender.
  • The amount of soaking liquid left after soaking will vary depending on how dry the fruit was. If some remains, reserve 2–3 tablespoons for brushing over the hot loaf.
  • Homemade candied lemon and orange peel is strongly recommended in the source because it contributes noticeably to the finished flavor.
  • Homemade mixed spice is also recommended for the best flavor and adds the characteristic warm, aromatic spice profile.
  • The batter should resemble a soft cookie dough rather than a thin cake batter.
  • If the mixed batter seems too dry, the source suggests adding a little melted butter or a small amount of egg yolk.
  • Smooth the batter evenly in the loaf tin before baking so the loaf develops a neat, even top.
  • Begin checking the loaf toward the end of the 70–85 minute baking range with a toothpick. It is ready when the toothpick inserted into the center comes out clean.
  • Brush the reserved fruit liquid over the loaf while it is still hot, then allow it to cool completely on a wire rack before slicing.