Irish Tea Cake, Barmbrack / バームブラック ASMR-ish

Tea soaked raisins, sultanas, and candied fruit baked into a gently spiced cake. Serve warm or cold with a pot of Darjeeling and a pat of sweetened butter. Ingredients • 1 3/4 cups (8.75oz/248g) raisins • 1 3/4 cups (8.75oz/248g) sultanas • 25-50 grams candied orange peel • 25-50 grams candied lemon peel • 1 1/3 cups (227g) dark brown sugar • 2 cups (16floz/500ml) strong black tea, your choice but I use Darjeeling • 1 tablespoon (30ml) whisky (or other alcohol) (optional) • 3 cups (426g) all-purpose flour • 2 teaspoons baking powder • 1/2 teaspoon salt • 1 /4 teaspoon each nutmeg, allspice, ginger, clove • 2 teaspoons cinnamon • 2 eggs Instructions • Ideally the night before you plan to bake, or a few hours in advance, brew your tea. • In a medium bowl, combine the raisins, sultanas, citrus peels. • Pour the hot tea over and stir to combine. Cover with cling wrap and allow to stand overnight -- or a few hours -- at room temperature. • In a large bowl, whisk together the flour, baking powder, salt and spice. Then sift to thoroughly combine. Take 1/2 cup of this flour mixture out of the bowl. You will use this to help incorporate the fruit into the batter later. • In a separate bowl, add the sugar and eggs. • Strain the fruit mixture over the sugar and eggs and whisk to dissolve the sugar. Set the fruit aside. • Pour this (liquid) mixture into the flour mixture and stir to mostly combine. • Add your fruit -- with any remaining liquid. • Fold the fruit into the batter and add 1/2 the reserved flour mixture and fold until mostly incorporated. • Add the remaining flour mixture and fold to combine. • Pour into a parchment lined tin. • Bake for about 80-90 minutes (at 170C/330F), or until the cake is golden and springs back when pressed. Let the cake cool in the pan. • Slice and serve hot, room temperature, or cold -- it's delicious with a pat of butter and cup of tea.