Irish 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 or for at least 6 hours until the fruit has absorbed most of the liquid.
2. Prepare the batter
   Preheat the oven to 170°C (150°C fan/Gas Mark 3). Grease and line a 900g (2lb) loaf tin with parchment paper. In a large mixing bowl, combine the flour, sugar, mixed spice, cinnamon, and nutmeg.
3. Mix the ingredients
   Add the beaten egg, orange zest, candied peel, and glacé cherries (if using) to the soaked fruit mixture. Stir well to combine. Fold the wet ingredients into the dry ingredients, mixing gently until just combined. Do not overmix.
4. Bake the barmbrack
   Pour the batter into the prepared loaf tin and level the surface. Bake in the preheated oven for about 1 hour to 1 hour 15 minutes, or until a skewer inserted into the center comes out clean. If the top starts to brown too quickly, cover with foil.
5. Cool and serve
   Remove from the oven and allow to cool in the tin for 10 minutes before transferring to a wire rack to cool completely. For the authentic experience, wrap the cooled barmbrack in foil and let it mature for 1-2 days before slicing. Serve sliced and spread with butter.