3,078 likes, 104 comments - kmhumble on November 11, 2022: "I don't know about you, but all this blustery weather is making me hanker for a thick slice of bara brith & a good cup of tea. If you get the fruit soaking this evening, this recipe from my book Home Cooked will make a delicious cake tomorrow! 450g mixed dried fruit 100g soft brown sugar 425ml strong black tea (you can use regular tea or Earl Grey or Lapsang Suchong) 450g self raising flour 1tsp fine sea salt 1 tsp ground all spice 1 tsp mixed spice 1 large egg, beaten -Put the dried fruit and the sugar into a bowl, pour over the hot tea and leave to soak overnight or for at least five hours. -When you are ready to cook, preheat your oven to 160°C/gas mark 3 and grease and line a 2lb/900g loaf tin. -Stir the flour, salt and spices into your soaked fruit until everything is properly combined. Then add the beaten egg and mix again. You will end up with a lovely, fragrant, sticky, speckly dough! -Spoon the mixture into the lined tin. -Bake for 50-65 mins, testing with a skewer. If it comes out clean your Bara Brith is ready. If you find it is getting to brown on the top, but is still not quite cooked, cover loosely with foil for the last bit of cooking. -When it’s done, take it out of the oven and let it cool in its tin for 20 mins or so and then take it out and put it on a cooling rack. Cut into generous slices and spread as liberally as you like with butter. This cake freezes well, but I find it never has the chance! #barabrith #homecooked ".