Steps
- Combine 285g of mixed raisins and golden raisins, 115g of dried currants, 30g of chopped candied lemon peel, and 30g of chopped candied orange peel. Pour over 1⅓ cups of hot strong black tea, cover, and soak overnight.
- Preheat the oven to 325°F / 165°C and grease a 9 × 5in / 23 × 13cm loaf pan. Reserve a little unabsorbed soaking tea for brushing, if available.
- Mix 3 cups of all-purpose flour, 3¾ teaspoons of baking powder, 2½ teaspoons of British mixed spice, and 1¼ teaspoons of salt in a stand-mixer bowl.
- Add the fruit and remaining tea, 1 cup of packed dark brown sugar, ¼ cup of softened unsalted butter, and 1 large beaten egg. Mix with the paddle into a soft cookie-dough consistency; add a little melted butter if too dry.
- Spoon into the pan and smooth the top. Bake for 70-85 minutes, until a skewer comes out clean.
- Brush with the reserved tea, if any. Cool briefly in the pan, then turn out onto a rack to cool completely.