Traditional Irish Barmbrack

Place the raisins (or other dried fruit) in a bowl. Pour over the hot tea. Cover the bowl and let the fruit sit until plumped (at least 8 hours, preferably overnight).
2 cups hot brewed black tea, ¾ cup golden raisins, ¾ cup dark raisins
Preheat the oven to 325 F. Liberally grease or butter a 9x5 loaf pan.
Drain the raisins reserving the soaking liquid. Set both aside.
In a large mixing bowl, add the sifted flour, salt, cinnamon, cloves, brown sugar, and baking powder. Whisk well.
1 ¼ cups all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon salt, ¾ teaspoon ground cinnamon, ¼ teaspoon ground cloves, ⅔ cup brown sugar
Add the egg, stirring with a wooden spoon until the mixture is a crumbly texture.
1 large egg
Add 3/4 cup of the reserved tea and mix well. Add more tea a little at a time until the mixture is the consistency of cake batter. (Note: you may not need all the tea.)
Add the plumped raisins to the batter and stir well.
Pour the batter into the prepared pan and bake for 50-60 minutes or until a toothpick inserted near the center comes out clean.
Remove from the oven and cool for 10 minutes. Turn the loaf out and let it cool completely on a wire rack.