Ingredients:
1.3kg of plain flour
1.3kg of dried mixed fruit
725ml strong black tea
500g brown sugar
450g butter
110g chopped mixed peel
110g glacé cherries (or sour cherries)
6 tbsp vinegar
6 tsp bicarbonate of soda
Method:
Combine the tea, dried fruit and butter in a large saucepan. Bring the mixture to a boil then reduce to a simmer and cook for 5 minutes before removing the pan from the heat and allowing the mixture to cool completely.
When cold, sift the flour and bicarbonate of soda together before adding to the tea and fruit mixture along with the vinegar. Mix in the cherries and mixed peel into the batter, ensuring that the mixture is thoroughly combined.
Grease two 2kg loaf tins and divide the mixture between them. Place the tins in an oven pre-heated to 200°C and bake for 30 minutes before reducing the temperature to 140°C and continuing baking for a further 90 minutes.
When ready the top of the bara brith will be golden and a skewer inserted into the centre of the cake will emerge cleanly.
Allow the bara brith to cool in the tin for 10 minutes then turn out onto a wire rack and allow to cool completely before slicing and serving.
The loaves will keep well in an air-tight tin.
