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Bara Brith

Budget.Gourmet's picture
Ingredients
  Lemon juice 2 Tablespoon
  Milk 1 1⁄2 Cup (24 tbs)
  Whole wheat flour 3 1⁄2 Cup (56 tbs)
  Baking powder 1 Teaspoon
  Baking soda 1 Teaspoon
  Cinnamon 1⁄2 Teaspoon
  Mace 1⁄2 Teaspoon
  Ground ginger 1⁄2 Teaspoon
  Ground cloves 1⁄2 Teaspoon
  Salt 1 Teaspoon
  Shortening 1⁄2 Cup (8 tbs)
  Brown sugar 1⁄2 Cup (8 tbs), firmly packed
  Currants 3⁄4 Cup (12 tbs)
  Raisins 3⁄4 Cup (12 tbs)
  Lemon rind 1 Tablespoon
  Old fashioned molasses 1 Tablespoon
Directions

Preheat oven to 350°.
Stir lemon juice into milk and set aside to clabber.
Stir dry ingredients together thoroughly.
Cut in shortening with a pastry blender until mixture resembles crumbs.
Mix in brown sugar, currants, raisins, and lemon peel thoroughly.
Make a well in the center of the flour mixture and pour in the milk and molasses.
Mix batter until all ingredients are well moistened and blended.
Pour batter into a well-greased 9 x 6 x 3-inch loaf pan.
Bake 1 hour or until pick inserted in center comes out clean.
Cool in pan on wire rack for 10 minutes; before removing from pan.
Serve thinly sliced and buttered.
Usually better the second day.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
European
Course: 
Dessert
Method: 
Baked
Restriction: 
Vegetarian

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