Bara Brith

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!

Published by

Helena Davies

Baker and Linguist based in Cardiff, Wales.

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