There is a distinct chill in the air as autumn arrives. I love this time of year, probably from my October arrival. Teas to recommend this month are our new Burford Blackcurrant Tea but also old favourites, Orchard Apple and Jewel Masala, both warming and full of spice. A lovely antidote to the cooling temperatures.
Last night we worked late to finished our Autumn display and set out our new tablecloths, we love the result, do pop in and have a look.
I have chosen one of my favourite cakes for this month’s edition. It is a traditional Welsh fruit cake called Bara Brith, which translates as ‘speckled bread’. It is my grandfather’s recipe handed down through the family on my mother’s side. It can also be adapted as a sugar free or low sugar version. Its best left for a couple of days once baked and lasts for up to 1 week. It can also be frozen for up to 1 month. You can use any tea but of course we use Broomfield Breakfast. There is no fat in the cake so that must be good!
350 g mixed dried fruit
225g soft brown sugar
300mls of Baskervilles Breakfast Tea
275g self-raising flour
- Heat your oven to gas mark 4
- Line your loaf tin
- Soak the fruit and sugar in the tea the night before and leave overnight
- Give it a good stir and add in the egg and flour
- Bake for 1 ½ hours until the skewer in clean.
For low sugar use ½ the amount of sugar and use artificial sweetener or 2 mashed ripe bananas. For a no sugar cake use 2 bananas, increase the fruit a little or use another fruit such as chopped apricots. You can use whole-wheat self-raising flour as well.
Hope to see you soon,