Bara Brith, the Welsh for speckled bread, a famous delicious fruity tea bread from Wales. Classically, the bread is served on a Welsh afternoon tea and is always on St David's Day on March 1st; but needs no excuses for a slice or two.The cake is easy to make but does need to soak in the tea overnight, so be sure to plan accordingly and is best made two days ahead of time if you have the time as this allows the flavors to absorb and develop. If you don't have the time, it is also rather good straight from the oven.FEATURED VIDEOHow to Make Homemade Ginger Root TeaThis recipe comes from Gilli Davies' renowned book of Welsh food, "Flavours of Wales," which was nominated for a Gourmand World Book Award.
Take a sizeable mixing bowl and pour the chilled tea over the fruit, allowing it to soak for a minimum of six hours. For optimal results, leave it overnight.
The following day, preheat your oven to 325 F/170 C/Gas 3 and apply a coat of butter to a 2-pound (900-gram) loaf tin, setting it aside for later. In the bowl containing the soaked fruit, combine the marmalade, egg, brown sugar, spices, and flour, and stir thoroughly.
Transfer the mixture to the prepared loaf tin and bake for 1 1/4 hours or until the center is completely cooked. To ensure that the top doesn't burn, keep an eye on it and cover it with foil if necessary.
After removing it from the oven, allow the Bara Brith to sit for five minutes before turning it out of the tin and placing it on a cooling rack. Use honey to glaze the top, then let it cool completely on the rack.