• 1½ cups (240g) golden raisins
• 1½ cups (240g) sultana raisins
• ½ cup (80g) currants
• zest of 1 orange
• zest of 1 lemon
• 1⅓ cups (265g) brown sugar
• 2 cups (500ml) black tea, brewed strong and hot
• 3 cups (225g) all purpose flour
• 2 teaspoons (10ml) baking soda
• 1 teaspoon (5ml) cinnamon
• ½ teaspoon (2.5ml) nutmeg
• ½ teaspoon (2.5ml) ginger
• ¼ teaspoon (1.25ml) clove
• 2 eggs, beaten
  
  

In a large bowl, soak the raisins and currants with the tea overnight.

Preheat the oven to 350F (176C) when ready to bake the cake. Butter a round springform pan and set aside.

In a large bowl, whisk together the flour, baking powder and spices. Add the beaten eggs to the raisin/tea mixture and combine well.  Fold in the dry mixture and stir together until blended.  Pour the batter into the prepared cake pan.  Bake for 50-60 minutes or until a toothpick inserted in the centre comes out clean.

Serve with a good cuppa Barry’s tea for a real taste of Ireland!