Welsh fruited tea bread

(23 ratings)

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Fruited Teabread
Fruited Teabread
  • Makes: 10

  • Prep time:

  • Cooking time:

  • Total time:

    plus 30 mins cooling
  • Skill level: Easy peasy

  • Costs: Cheap as chips

This easy version on Bara brith (traditional Welsh tea bread) will be easier to slice if left for a day. Wrapped in foil it will keep for up to one week.


  • 300g (10oz) mixed dried fruit
  • 150g (5oz) light muscovado sugar
  • 150g (5oz) butter
  • 200ml (7fl oz) cold strong tea
  • 50ml (2fl oz) fresh orange juice
  • 275g (10oz) self-raising flour
  • 2tsp mixed spice


  1. Place the dried fruit, sugar, butter, tea and orange juice in a large pan and heat gently until the butter has melted and the sugar dissolved. Leave to cool for 30 mins.
  2. Preheat the oven to 180C (350F, gas mark 4). Grease and line the base and sides of a 900g (2lb) loaf tin with greaseproof paper.
  3. Sift the flour, mixed spice and a pinch of salt over the fruit mixture and mix thoroughly. Spoon into the lined tin.
  4. Bake for 1hr 5mins - 1hr 10mins until golden brown and a skewer inserted into the middle of the cake comes out clean. Leave to cool in the tin. Serve sliced and buttered.

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