Barmbrack

Soak the Fruit

In a large bowl, combine the hot tea and orange juice. Add the raisins, currants, and sultanas. Stir and let soak for at least 1 hour, or overnight if possible.

Prepare the Batter

Preheat your oven to 350°F (175°C). Grease and line a 9-inch (23 cm) round or loaf pan with parchment paper.

In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy.

Beat in the egg until well combined.

In another bowl, sift together the flour, baking powder, ground cinnamon, and ground allspice.

Gradually add the dry ingredients to the butter mixture, mixing until just combined.

Fold in the soaked fruit (including any liquid), chopped nuts, and candied peel if using.

Bake

Pour the batter into the prepared pan and smooth the top.

Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve

Allow the Barmbrack to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Slice and serve as is, or with a spread of butter if desired.