Not as rich as a Christmas cake, and more like a bread, with a scattering of dried fruit and spice when available, it was generally spread with butter to be eaten. Not as rich as a Christmas cake, and more like a bread, with a scattering of dried fruit and spice when available, it was generally spread with butter to be eaten.
Pre-heat the oven to 325°F (170°C) then butter and line 1 deep 9 Inch Cake Pan. Set aside.
In a medium bowl, combine the raisins, sultanas, zests, and sugar.
Pour the hot tea over and stir to combine. Cover with cling wrap and allow to stand overnight at room temperature.
In a large bowl, whisk together the flour, baking powder, and spice.
At this point add in your charm wrapped in parchment paper. (see note in post above). Pour the batter into prepared pan.
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.
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.
Mixed Spice Substitute: Mix together 1/4 teaspoon of each ground Cinnamon, Nutmeg, Cloves and Ginger.