Step 1

1 Combine the currants, golden raisins, candied orange peel, brown sugar and orange zest in a mixing bowl, then pour in the hot tea

Step 2

2 Stir well, and cover with a plate to keep the heat in

Step 3

3 Let the mixture stand (macerate) overnight

Step 4

4 Preheat the oven to 300 degrees

Step 5

5 Grease an 8-inch round cake pan and line the bottom with parchment paper

Step 6

6 Add the flour, baking powder and egg to the soaked fruit mixture, stirring to form a very thick batter

Step 7

7 Scrape the batter into the cake pan, smooth the top and bake (middle rack) for about an hour, or until the tea bread is nicely browned and has slightly pulled away from the sides of the pan

Step 8

8 A skewer or cake tester inserted into the center should come out clean

Step 9

9 Invert the bread onto a wire rack so you can discard its parchment paper, then turn it right side up on the rack

Step 10

10 Cool until barely warm, or room temperature, before cutting into wedges for serving