At the end of last month, I decided to bake bara brith for the first time. ‘Bara brith’ means ‘speckled bread’ in Welsh. Dw i’n dwlu ar yr enw (I love the name) – it’s such a descriptive name for this fruit cake which features currants and sultanas. I followed Mary Berry’s recipe on page 100 of her book Mary Berry 100 Cakes and Bakes. It’s a pretty simple cake to make and it came out a lovely brown colour. It was really delicious and quite moist, sticky, sweet and fruity. It’s a dense, heavy cake that will fill you up, so it was perfect for our wild camp trip to the Brecon Beacons earlier this month!