This Irish barmbrack tea cake recipe is often baked for Hallowe'en. Who will find the ring?
Make the tea - the stronger the better - allow to cool and mix with the sugar, sultanas and raisins. This should be left overnight to allow the fruit to soak up the tea - it won't soak it all up
Preheat the oven to 150C and line a 24cm cake tin (ideally spring-formed) with baking parchment
Sieve the flour, baking powder and mixed spice into the bowl containing the fruit and remaining tea and fold in
Beat the eggs and add to the mixture - mixing well. Add the coin and ring if you wish and mix these in.
Pour the mixture into the tin and place into the oven
Bake for about three hours
Allow to cool in the tin
Serving Size 20 slices - or so!