Barabrith

Ingredients for 1 servings:

• 2 cups of dried fruit, e.g. candied lemon, raisins and cranberries
• 1 cup of cane sugar
• 1 cup of black tea
• 1 egg(s)
• 2 cups flour
• ½ pack of baking powder
• some fat for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

Welsh tea cakes, fruit bread, for a loaf tin of approx. 25 x 8 cm, mug cakes

1 mug or a larger cup with a capacity of approximately 200 ml serves as a measurement and makes the ideal amount of batter for a 25 x 8 cm loaf pan. Brew the tea fresh. Mix the dried fruit in equal parts with the sugar and pour the tea over the tea, stirring occasionally, then let it steep, covered, for a while – ideally overnight or for several hours. Mix the flour with the baking powder, sift, and set aside. Grease a baking pan. Preheat the oven to 150 °C (top/bottom heat). Place the egg in the mixing bowl and whisk briefly with a hand mixer. Pour the liquid from the steeped fruit into the egg in the mixing bowl and whisk. Add the fruit and whisk briefly again on low speed. Add the flour in 2 to 3 portions, mixing each time with the mixer on low speed. Pour the batter into the pan. Bake on the middle rack of the oven at 150 °C for approx. 90 minutes. Tip: Other fruits and candied fruit peels are also suitable in any mixture. Hard dried fruits are best steeped in tea overnight. Ideally, the fruit can soak for several hours. If you’re in a hurry, simmer the fruit with sugar and tea in a small saucepan for a few minutes while stirring, then cover and let stand until you’re finished. Brown or whole cane sugar is ideal for the sugar, but the recipe works just as well with white sugar. The result is unlike any other fruit bread I know. To me, it’s more like a cake.