Sugar-crusted bara brith

  • Serves 12
  • Easy

Make this easy sugar-crusted bara brith recipe for a tasty afternoon treat

Bara brith recipe

Is bara brith a bread? Or is it a cake? Some say bara brith is definitely a bread given that, made the traditional way, it is made with yeast and smeared liberally with salted Welsh butter. But others argue that since it’s packed with fruit and takes pride of place at any Welsh tea table, it’s indisputably a cake. Whatever the case, bara brith is delicious. 


In Welsh, bara brith means ‘speckled bread’, the speckles being the raisins, currants and candied peel that go into it. Originally this name was used only in North Wales, with southerners calling it ‘teisen dorth’ (meaning ‘cake loaf’). But the moniker is now adopted throughout the principality.

In times gone by, bara brith would have been the final treat cobbled together at the end of the weekly bake at the village oven. As the embers began to fade, any leftover bread dough was gathered up and married with dried fruit, producing a delicious sweet bread.



  • Luxury mixed fruit 400g (14oz)
  • Dried cranberries 75g (2½oz), 1 pack
  • Hot strong black tea 1 mug
  • Butter 100g (3½oz), plus extra for greasing
  • Orange marmalade 2 heaped tbsp
  • Eggs 2, beaten
  • Self raising flour 450g (1lb), try a mix of wholemeal and white
  • Light soft brown sugar 175g (6oz)
  • Ground cinnamon 1 tsp
  • Ground ginger 1 tsp
  • Crushed sugar cubes 50g (2oz), or granulated sugar, to decorate
  • Milk 4 tbsp


  • Step 1

    Mix together the dried fruit and cranberries in a large bowl, then pour the hot tea over. Cover with cling-film and leave to soak overnight

  • Step 2

    Heat oven to 180°C/Gas 4. Butter and line the bottom of a 900g (2lb) loaf tin with baking parchment. Melt butter and marmalade together in a pan. Leave to cool for 5 mins, then beat in the eggs. Drain any excess tea from the fruit. Mix the flour, sugar and spices together, then stir in the fruit, butter mix and milk until evenly combined. The batter should softly drop from the spoon – add more milk if needed.

  • Step 3

    Spoon into the tin and level the top. Sprinkle with the crushed sugar and bake for 1-1¼ hours until dark golden and an inserted skewer comes out clean. Cover loosely with foil if it starts to over-colour before the middle is cooked. Leave to cool completely in the tin and serve sliced.