Barmbrack

Instructions

1. Soak the fruit
   Place the mixed dried fruit in a large bowl. Pour over the hot tea and whiskey (if using). Cover and leave to soak overnight at room temperature to allow the fruit to plump up and absorb the flavors.
2. Prepare the batter
   Preheat your oven to 170°C (150°C fan/Gas 3). Grease a 900g (2lb) loaf tin with melted butter and line with parchment paper. In a large mixing bowl, sift together the flour and baking powder, then stir in the sugar, mixed spice, cinnamon, and nutmeg.
3. Combine all ingredients
   Add the beaten egg and orange zest to the soaked fruit mixture (do not drain the liquid). Mix well, then fold in the dry ingredients. Stir gently until just combined, being careful not to overmix.
4. Bake the brack
   Pour the batter into the prepared loaf tin and smooth the top with a spatula. Bake in the preheated oven for 1 hour to 1 hour 15 minutes, or until a skewer inserted into the center comes out clean. If the top is browning too quickly, cover with foil.
5. Cool and serve
   Allow the barmbrack to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely. For the best flavor, wrap in foil and let it mature for 1-2 days before slicing. Serve spread with butter alongside a cup of tea.