Mamgu's bara brith

Mamgu's bara brith


126 people made this

About this recipe: Mamgu means grandma in Welsh. The recipe (if I'm at all truthful) doesn't belong to my mamgu but a family friend's nan! Bara brith means speckled bread. I love this cake spread with butter and a good cup of tea. Tips, if the cake browns quickly in your oven cover the tin with greaseproof paper and return to the oven. Although this cake is translated as bread it is more of a cake so don't be scared if you find you've sliced a cake not a piece of bread.

Serves: 12 

  • 3 strong tea bags
  • 300ml (1/2 pt) boiling water
  • 170g (6 oz) soft brown sugar
  • 225 to 250g (8 to 9 oz) dried mixed fruit
  • 225g (8 oz) self raising flour
  • 1/2 teaspoon mixed spice
  • 1/2 teaspoon ground cinnamon
  • 1 large egg

Prep:20min  ›  Cook:1hr30min  ›  Extra time:8hr soaking  ›  Ready in:9hr50min 

  1. Brew the tea bags in the water of 5 minutes, remove the tea bags whilst the tea is still hot add the sugar stir until dissolved.
  2. Pour the sweet tea over the dried fruit cover and leave to stand overnight.
  3. Mix together all of the dry ingredients slowly stirring in the egg, soaked fruit and remaining sweet tea.
  4. When the mixture has come to a thick cake-like mixture pour the mixture into a lightly greased and bottom-lined 900g (2 lb) loaf tin.
  5. Place into a preheated oven at 170 C / Gas 3 (top shelf) for 1 1/2 to 1 3/4 hours.
  6. Leave to stand for 10 minutes before turning out the cake onto a cooling rack

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Reviews (24)


Altered ingredient amounts. I upped the spices to a teaspoon each and it comes out divine - 17 Dec 2010


Something else. This tea loaf is very good , very moorish!!!!!!!!!! - 04 Feb 2010


third time making this went down a treat i just added some spice as we like spicy - 17 Dec 2011

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