Steps
- Soak 1 cup of dried currants and 1 cup of raisins in 1 cup of cooled strong black tea for at least 4 hours. Drain, reserving the tea.
- Mix 2 teaspoons of active dry yeast, 1 teaspoon of sugar, and ¾ cup of lukewarm milk. Leave for 10 minutes, until foamy.
- Mix 3½ cups of all-purpose flour, ⅓ cup of superfine sugar, 1 teaspoon of mixed spice, 1 teaspoon of cinnamon, ½ teaspoon of nutmeg, and ½ teaspoon of salt.
- Add the yeast mixture, ¼ cup of melted cooled unsalted butter, 1 large egg, and the grated zest of 1 lemon. Knead just until combined.
- Knead in the soaked fruit and ¼ cup of finely chopped candied lemon peel. Add reserved tea only as needed for a soft dough. Cover and rise for 1½-2 hours, until doubled.
- Punch down, shape into a loaf, and place in a greased 9 × 5in / 23 × 13cm loaf pan. Cover and rise for at least 1 hour, until nearly doubled.
- Preheat the oven to 350°F / 175°C. Bake for 50-60 minutes, until a skewer comes out clean. Brush with reserved tea, cool briefly in the pan, then transfer to a rack.