Step 1

Pre-heat the oven to 325°F (170°C) then butter and line 1 deep 9 Inch Cake Pan. Set aside.

Step 2

In a medium bowl, combine the raisins, sultanas, zests, and sugar.

Step 3

Pour the hot tea over and stir to combine. Cover with cling wrap and allow to stand overnight at room temperature.

Step 4

In a large bowl, whisk together the flour, baking powder, and spice.

Step 5

Stir in the fruit mixture followed by the eggs, alternating between the two. Mix until no dry streaks remain and the batter is well incorporated.

Step 6

At this point add in your charm wrapped in parchment paper. (see note in post above). Pour the batter into prepared pan.

Step 7

Bake for about 80-90 minutes, or until the cake is golden and springs back when pressed. Let the cake cool in the pan on a wire rack for 20 minutes, then turn it out onto the rack to cool completely.

Step 8

Slice and serve with butter. Store the Barm Brack at room temperature in an airtight container for up to 4 days. It also can be frozen for atleast 4 weeks. It is delicious toasted with butter and a cup of tea.