Nan Yvonne's Bara Brith

Bara Brith is  Welsh loaf cake filled with fruit and lightly spiced with cinnamon. This isn't a light sponge, it's very filling and great to put in lunchboxes. If you like fruit cake you'll probably like this.

My Nan Yvonne made a very popular Bara Brith and last night I veganised her recipe, so this welsh tea loaf is a tribute to my beautiful Nan Yvonne, who I wish was still with us to have some over a cup of tea with.

Ingredients

1lb dried mixed fruit

half pint of strained tea

8oz brown sugar

3 tbsp marmalade

2 tsp cinnamon

1lb self raising flour
1 tbsp rice bran oil

8 tbsp orange juice

Egg replacer made up to instructions to replace one egg (I used orgran)

Method

Soak the fruit and sugar in the tea overnight.  

Add the rest of the ingredients to the soaked fruit and sugar and mix well. 

Grease a loaf tin with vegan margarine then add the mixture to the tin and cook for 2 hours at 160 degrees/gas mark 3.

Note - although my Nan's recipe says 2 hours I found mine was ready after an hour and a half so do check by sticking a cocktail stick or something through the middle - if  it's covered in raw cake mixture it needs longer.

Traditionally this is served sliced and buttered as it's a loaf cake, not a sponge. I found it tasty enough on it's own though!