Instructions: Makes one 10 inch cake.

Put raisins, sultanas, sugar, whiskey and tea in a bowl. Leave to stand

overnight.

Preheat oven to 160 C/300 F/Gas 2. Sift the flour into the raisin mixture with the baking powder and spices. Stir in lemon and orange zests and gradually beat in the eggs until they are well mixed.

Spoon the mixture into a lined 10 inch round cake tin and place in the oven for 3 hours.

When cool, turn out of the tin, heat the honey in a small saucepan with 1 tbsp water and brush over the Tea Brack for a shiny glaze. Serve with curls of butter.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.