Irish Barmbrack

Ingredients

• 0.5 teaspoon baking soda 
• 2.5 cups fruit mixed dried chopped
• 1  eggs 
• 2.5 cups flour 
• 1 teaspoon ground cinnamon 
• 0.5 teaspoon ground nutmeg 
• 0.3 cup lemon marmalade 
• 1 teaspoon orange zest grated
• 1.5 cups sugar 
• 1.5 cups freshly tea hot brewed

Equipment

• frying pan
• oven
• wire rack
• kugelhopf pan

Directions

1. Soak the dried fruit in the hot tea for 2 hours, then drain and gently squeeze out excess tea.
2. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch Bundt pan. Stir together the flour cinnamon, nutmeg, and baking soda; set aside.
3. Beat the egg, sugar, marmalade, orange zest, and tea-soaked fruit until well combined. Gently fold in the flour until just combined, then pour into the prepared Bundt pan.
4. Bake in preheated oven for 1 hour or until the top of the cake springs back when lightly pressed. Allow to cool in the pan for 2 hours before removing. Continue to cool to room temperature on a wire rack. Press the objects of choice into the cake through the bottom before serving.