Ingredients with Measurements:
- 2 cups self-raising flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup (4 ounces) butter, melted
- 1/2 cup dark brown sugar
- 2 large eggs, lightly beaten
- 1/2 cup honey
- 1/2 cup raisins
- 1/2 cup currants
- 1/2 cup mixed peel
- 1/2 cup chopped candied ginger
- 1/2 cup chopped almonds
- 1/2 cup chopped walnuts
Special Equipment Needed:
- 9-inch round cake pan
- parchment paper
- mixing bowl
- whisk
- wooden spoon
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease a 9-inch round cake pan and line with parchment paper.
2. In a large bowl, whisk together the flour, ginger, cinnamon, nutmeg, and salt.
3. In a separate bowl, mix together the melted butter, dark brown sugar, eggs, and honey.
4. Add the wet ingredients to the dry ingredients and mix until combined.
5. Add the raisins, currants, mixed peel, candied ginger, almonds, and walnuts and mix until combined.
6. Pour the batter into the prepared pan and spread evenly.
7. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
8. Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 40-45 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information:
Calories: 397 kcal
Carbohydrates: 50 g
Protein: 8 g
Fat: 19 g
Saturated Fat: 8 g
Cholesterol: 67 mg
Sodium: 256 mg
Potassium: 166 mg
Fiber: 3 g
Sugar: 28 g
Vitamin A: 442 IU
Vitamin C: 1 mg
Calcium: 53 mg
Iron: 2 mg
Substitutions for Ingredients
- Self-raising flour: all-purpose flour + 1 teaspoon baking powder
- Dark brown sugar: light brown sugar
- Honey: maple syrup
- Raisins: dried cranberries
- Currants: dried cherries
- Mixed peel: chopped dried apricots
- Candied ginger: chopped crystallized ginger
- Almonds: chopped pecans
- Walnuts: chopped hazelnuts
Variations:
- Add 1 teaspoon of ground cardamom for a spicier flavor
- Substitute the nuts for other nuts or seeds of your choice
- Add 1/2 cup of dried blueberries for a sweeter flavor
Tips and Tricks:
- Make sure to grease the pan well to prevent the cake from sticking
- Use a light hand when mixing the batter to prevent it from becoming tough
- Let the cake cool completely before slicing
Storage Instructions:
Store the cooled cake in an airtight container at room temperature for up to 5 days.
Reheating Instructions:
Reheat the cake in a 350°F oven for 10-15 minutes, or until warmed through.
Presentation Ideas:
Serve the cake with a dollop of whipped cream and a sprinkle of chopped nuts.
Garnishes:
- Whipped cream
- Chopped nuts
Pairings:
- Tea
- Coffee
Suggested Side Dishes:
- Fresh fruit
- Yogurt
Troubleshooting Advice:
- If the cake is too dry, add a tablespoon of honey or maple syrup to the batter before baking.
- If the cake is too wet, add a tablespoon of flour to the batter before baking.
Food Safety Advice:
- Store the cake in an airtight container at room temperature for up to 5 days.
- Discard any leftovers after 5 days.
Food History:
Bara brith is a traditional Welsh tea cake that has been enjoyed for centuries. It is made with a variety of dried fruits, nuts, and spices and is usually served with tea or coffee.
Flavor Profiles:
This cake has a sweet and spicy flavor with notes of honey, ginger, and cinnamon.
Serving Suggestions:
Serve the cake with a dollop of whipped cream and a sprinkle of chopped nuts.
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Region: Welsh