In a bowl, combine the mixed fruit, glacé cherries, lemon zest and juice. Pour over the cold tea then cover and leave to soak overnight (or at least 4 hours). When ready to bake, preheat the oven to 190°C fan and line a 2lb loaf tin with baking parchment.

Stir the egg through the soaked fruits followed by the sugar, mix well to combine. In a clean bowl, sieve together the self raising flour, baking powder and mixed spice, then add to the fruit mix and stir until all the dry ingredients are moistened (don’t worry if it seems a little stiff, but avoid squashing the fruit as you stir). Transfer the mixture into the lined tin, level the top and bake in a preheated oven for 50 minutes (reducing the temperature to 180°C after the first 30 minutes to avoid the sultanas on the top crust burning).

It is cooked when a skewer inserted into the loaf comes out clean. While still warm, prick a few holes and spoon a little whiskey over the upper crust which will keep the brack moist. Allow to cool fully in the tin.

Variation: As tea brack is basically a rich fruit cake, you can mix it up with other fruits that you might have in your store cupboard such as currants and cranberries. Instead of the whiskey topping, you can glaze with honey while still warm or pretty it up with a bit of lemon drizzle icing.