Spiced Tea Loaf

1/4 cup candied orange peel
1/2 cup dried currants
1/2 cup golden raisins
1/2 cup brown sugar
3/4 cup strongly brewed Irish Breakfast tea, cooled
1-1/2 cups flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. nutmeg
1 extra large egg, lightly whisked
1/4 cup butter, melted and slightly cooled
zest of 1 lemon

Preheat oven to 325�F. Grease and flour a 9x5-in loaf tin.

In a small bowl, combine orange peel, currants, raisins and brown sugar. Pour cooled tea over fruit, cover and set aside overnight or at least for 2 hours.

In a large bowl, sift together flour, baking powder, baking soda and spices. Mix with a wire whisk and combine thoroughly.

Make a well in the centre of the flour mixture. Pour in the fruit-tea mixture and loosely combine with a wooden spoon. Add the egg and the melted butter and stir gently to incorporate.

Add lemon zest and combine thoroughly.

Pour batter into greased and floured loaf tin and bake for 50 minutes or until a toothpick comes out clean when tested.