1 c. currants
1 c. golden raisins
1 c. dark raisins
1 c. brown sugar
1 1/2 c. hot strong tea
3 c. all-purpose flour
Spice mixture of 1/4 tsp. cinnamon, 1/4 tsp. ginger & 1/2 tsp. nutmeg
1 1/2 tsp. baking soda
4 tbsp. butter
2 tbsp. candied orange & lemon peel or 2 tbsp. marmalade
1 egg, lightly beaten

Put the currants, raisins and sugar into a bowl and steep in the tea for 4 hours, or overnight if preferred. Preheat the oven to 325 degrees. Grease a 5 or 6 c loaf pan and line it with wax paper.

Mix the flour with the spice mixture and baking soda, then rub in the butter. Add the candied peel or marmalade to the dried fruit mixture and stir in the egg.

Combine the fruit mixture with the flour mixture, working quickly but thoroughly. Turn into the prepared pan and bake for 1 1/4 hours or until a thin skewer inserted in the middle comes out clean. Check the barm-brack periodically; when the crust has browned, usually within 40 minutes, loosely cover it with foil to prevent overbaking.