Bara Brith

Bara Brith -- Welsh Tea Bread

Family recipe of Jean Jones, wife of Tudor Powell Jones, Grand Concert Master of the Rhos Male Voice Choir of Wrexham, Wales.

Two 8 oz. cans crushed pineapple with syrup
2 lb. mixed dried fruit (consisting of apples, pears, apricots, dates, etc.)
8 oz. (two sticks) margarine
4 large eggs, slightly beaten
1 cup sugar
1 1/2 cup flour
1 1/2 cups self-raising flour
2 tsp. baking soda
1 tsp. 5 spice powder *see recipe below

Pre-heat oven to 325°. Put cut, dried fruit, crushed pineapple with syrup, and margarine into a 2qt. sauce pan. Bring to a boil, then turn down to a simmer.

Cook at simmer for 5 minutes. Set aside to cool (must be cooked and cooled before adding eggs and flour) 30 minutes in refrigerator or may be done day before.

Stir beaten egg into the cooled fruit.

Mix flour, sugar, spices and baking soda in a mixing bowl and stir together until well blended. Stir flour mixture into fruit.

Blend well and put into 2 greased loaf pans (9x5x3). Place in center of pre-heated oven. Bake for 1 hour and 10 minutes, or until tester comes out clean.

* Five Spice Powder

1 tsp. ground cinnamon	1/4 tsp. fresh ground black pepper
1 tsp. crushed anise seed	1/8 tsp. ground cloves
1/4 tsp. crushed fennel seed

January-/February 2004 issue of Dragon Tales

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