Lady Grey Welsh bara brith
Recipe extracted from Teatime: 50 cakes and bakes for every occasion, with photography by Rita Platt, published by Quadrille, £15
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Recipe information
Yield
12 slices
Ingredients
Ingredients
Preparation
Method
Step 1
Tip the dried fruits, sugar and orange zest into a mixing bowl and pour over the hot tea. Give everything a good stir, cover and leave to soak overnight.
Step 2
The following day, preheat the oven to 160°C/325°F/gas 3. Grease and line a 900g (2lb) loaf tin with baking parchment and set aside.
Step 3
Sift the flour, almonds and spices over the fruits and stir gently to combine. Add the eggs and butter and beat gently until everything is just combined.
Step 4
Spoon the mixture into the tin, smooth the surface with a spatula and bake for 1-1 1⁄4 hours, until golden and cooked through. Check the cake after
40 minutes - if it is looking too golden at this stage, cover loosely with foil and return to the oven.Step 5
Allow the cake to cool in the tin for 10 minutes before turning out on to a wire rack. This cake is delicious served warm with butter and will keep in an airtight container for 4-5 days.
