April’s cake of the month
This month’s cake was going to come from Joe. He had made a big dense fruity cake. It looked very inviting but he thought it came out a little on the dry side. So instead here’s his partner Helen’s tried & tested receipe for a classic Bara Brith
450g (1lb) mixed dried fruit
300ml (1/2 pint) tea
2 tbsp marmalade
1 egg, beaten
6 tbsp soft brown sugar
1 tsp mixed spice
450g (1lb) self-raising flour
honey to glaze
Soak the fruit overnight in the tea.
Next day, mix the marmalade, egg, sugar, spice and flour.
Spoon into a greased 900g (1lb) loaf tin and bake in a warm oven (gas 3, 325ºF, 170ºC) for one and three quarter hours or until the centre is cooked through.
Check from time to time that the top doesn’t brown too much, and cover with a sheet of foil or move down a shelf in the oven if necessary.
Once cooked, leave the Bara Brith to stand for 5 minutes, then tip out of the tin onto a cooling tray.
Using a pastry brush, glaze the top with honey.
Serve sliced with salted butter and some farmhouse Cheddar.
Store in an airtight tin.