Welsh fruited tea bread

(22 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.

Your rating

Average rating

  • 3
(22 ratings)

Your comments


Hi - just made this and whilst it tastes delicious it didn't rise very much, in fact it dropped once out of the oven and it was quite wet in the middle despite a clean scewer. Followed the recipe to the letter - any ideas what went wrong. I wondered if the addition of an egg might help?


im welsh and i think it tastes better with 2 beaten eggs before the flour is put in,


i love your cakei have to try some of those recipes send me some more delicious ones

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