bara brith tea cake

bara brith tea cake(・・。)ゞ ….. that was my exact reaction when the husband requested for me to bake this for him…. “what? what birth?”

after researching for a bit, i realised it was really but a bread speckled with fruits…. i thought it resembled a fruit cake though..

Recipe adapted from  Honest Cooking


bara brith tea cake450 g / 2 ½ cups dried fruit (I used raisins and cranberries, but currants and even dates work wonderfully)
400 ml /1 ¾ cups brewed black tea
225 g / 2 cups self-raising flour (white)
225 g / 2 cups plain wholemeal flour
175 g / ¾ cup unrefined sugar
2 tsp baking powder
1 ½ tsp mixed spice (or ½ tsp cinnamon, ½ tsp allspice, pinch of ground clove and a pinch of ground ginger)
½ tsp salt
1 egg
2 Tbsp marmalade or jam (I used low-sugar apricot jam)


bara brith tea cake– Night Before: Set the fruit to soak in the tea overnight
– Baking Day: Preheat oven to 175 C / 325 F and grease and line two loaf pans (one large and one small, or else three small)
– In a large mixing bowl, sift together the flours, then add the other dry ingredients and mix.
– Beat the egg and add it to the mixture, along with the jam and fruit (with remaining tea) and stir until just mixed.
– Divide into loaf pans and bake for 1 hour (or until a skewer poked in center comes out clean). (Check the smaller loaves at 45 minutes.)
– Cool in pans for 15 minutes, then gently turn them out and cool completely before storing in an airtight container (or wrap)

Personal notes:

bara brith tea cake

– i halved the recipe and made 6 jumbo tea cakes (in muffin pan. i did not line the pans and merely greased and floured them)
– my tea cakes were baked for 23 minutes
– cake has been frosted with chocolate ganache and broken pieces of bubble sugar. You can refer to this link for a photo tutorial on making bubble sugar. The instructions did not specify how big a rimmed baking pan you should use to contain the sugar syrup, but do use the biggest one you have in the house. my largest pan is a 30 x 30cm pan and i still found it too small…. and oh! if you do not have a candy thermometer like me, just let the sugar solution cook for about 15 mins. mine was done in 14 mins… do give it a swirl so the amber colour does not concentrate on one spot

bara brith tea cakeso here you go… a really simple but gorgeous afternoon tea cake is ready to be served -(๑☆‿ ☆#)ᕗ

Pollution index: 324 (hazardous!!!!!!)




(11) Comments

  • eileen (October 28, 2013)


  • May Law (October 28, 2013)

    我也同意我爱人的说法, 没人比你强了!

  • Esther Lau aka Copycake Kitchen (October 28, 2013)

    Wow, such a pretty tea cake and looks like Ferrero Rocher chocolate 🙂

  • Phong Hong (October 28, 2013)

    Victoria, your Welsh Bara Brith (what a tongue twister!) tea cakes are wearing crowns I see! And \”jewels\” too 🙂

  • Mel (October 28, 2013)

    Looks very yummy especially with the chocolate coated.

  • Jessie Ng (October 28, 2013)

    oh, i need time to digest the full name of this dessert first, hahahaha! the look of it is so classy with a crown sitting on top. love the shiny outlook too. you are such an excellent baker.

  • Tze (October 28, 2013)

    Hi Victoria, you are so talented in making this type of dessert, not just yummy but it looks super adorable!! I wish to be your neighbour :DDD

  • Sonia (October 28, 2013)

    A very interesting sweet..

  • Ann Low (October 29, 2013)

    WOW! I like this adorable sweet cake. Thumbs UP for it!!! 🙂

  • Doreen/ mui mui (October 29, 2013)

    Hi Vic,
    Can i join you for tea??
    The is such a special tea cake 🙂
    Looks pretty and yum!

  • 柠檬叶 (October 30, 2013)


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