Preparation
- Place the fruit in a bowl and pour over the whiskey and tea. Cover and leave overnight to soak up the liquid.
- Preheat the oven to 170˚C fan and grease and line a 900g loaf tin. In a large mixing bowl, combine the flour, baking powder, sugar and mixed spice. Mix well and make a well with your wooden spoon. Break the egg into the well and using a wooden spoon, mix the egg with the dry ingredients.
- Add a little bit of the liquid from the fruit mix and mix it through. You may not need all the liquid (you are looking for a wet dough). Then stir through the fruit mix until everything is thoroughly combined.
- Place in the ring and stir it into the mix. Spoon the dough into the lined loaf tin and bake in the oven on the middle shelf for 1 hour.
- Remove from the oven and allow the barmbrack to cool slightly before removing from the loaf tin and placing on a wire rack to cool completely.
- Cover well in cling film and tin foil and allow to sit for 1-2 days before enjoying.