2 c. dark seedless raisins or dried currants
1 1/2 c. firmly packed dark brown sugar
1 1/2 c. strong brewed tea, chilled
1/4 c. rum
2 c. all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. salt
1 lg. egg at room temperature, lightly beaten

Several hours or the night before baking in large glass bowl, combine raisins, brown sugar, tea and rum. Cover bowl with plastic wrap and let sit overnight.

Heat oven to 325 degrees. Greased 8 1/2 x 4 1/2 inch loaf pan and line with waxed paper. Grease waxed paper.

In medium bowl, stir together flour, baking powder, cinnamon, nutmeg and salt. Slowly beat flour mixture and egg into raisin mixture until combined to form batter.

Pour batter into greased loaf pan. Bake 1 1/2 hours or until cake tester inserted in center comes out clean. Cool in pan on rack 5 minutes. Turn out onto wire rack and remove waxed paper. Cool brack completely on wire rack.