This 'bara' or bread originated in the Welsh countryside and 'brith' means spotted or freckled.
I love the texture of the 'bread' with a hint of orangy marmalade. It is not rich nor crumbly like a fruit cake. This will be on my list of frequently baked goodies!
Ingredients: (for 23cm x 13cm loaf pan)
2 tea bags infused in 310ml boiling water for 10 minutes
A
170g mixed dried fruits, chopped
170g currants
45g diced dried pinapple
160g light brown sugar
B
440g plain flour
2 teaspoons baking powder
½ teaspoon bicarbonate soda
2 teaspoons cinnamon powder
¾ teaspoon salt
C
1 large egg, lightly beaten
½ cup sour cream
1 tablespoon unsalted butter, melted
3 tablespoon marmalade
1. Remove tea bags and add all the dried fruits and sugar(A) and stir well. Cover and let stand for 1 hour to plump the fruit.
2. Place ingredients B in a mixing bowl and mix well.
3. Add the soaked fruit mixture and C to the flour mixture. Mix well.
4. Pour batter into greased and lined loaf pan and baked in a preheated oven 165deg C for 1 to 1½ hours. Remove and cool on rack.
Earthquake occurred during baking!
Love the tight texture! Fruits don't fall apart!
Will add nuts the next time!
