Ingredients:

3 1/2 C mixed raisins, golden raisins, and/or currants
2/3 C hot brewed strong black tea
3 1/2 C bread flour
4 tsp. butter, at room temperature, plus more for the bowl
2/3 C sugar
1/4 oz envelope instant yeast
1 tsp. ground pumpkin pie spice
1/2 tsp. salt
2/3 C milk, lukewarm
2 large eggs

Directions:

Mix the dried fruit and tea in a medium bowl. Cover and let stand overnight.

Put the flour in a large bowl. Mix in the butter into the mixture until it resembles fine breadcrumbs. Stir in the sugar, yeast, spice and salt. Lightly beat the milk and one egg together and add to the flour mixture. Stir to make a stiff dough.

Drain the dried fruit and pat dry. Turn the dough out onto a lightly floured surface and knead for 8 to 10 minutes, until smooth and elastic. Pat out the dough into a rectangle, sprinkle with the drained fruit, roll up and knead just until the fruit is distributed. (Do not knead too much, or the soft fruit will start to break up) If the dough becomes too sticky, knead in a little more flour.

Lightly butter an 8-inch cake pan. Shape the dough into a ball and press it into the pan. Cover the pan with a piece of oiled plastic wrap. Let stand in warm place for 40 to 60 minutes, or until the dough has doubled in size.

Preheat the oven to 400 degrees. Beat the remaining egg and lightly brush the top of the bread with the egg. Bake for 20 minutes. Reduce the oven temperature to 350 degrees and bake for another 20 to 30 minutes or until it sounds hollow when removed from the pan and tapped on the bottom. (If the bread starts to brown too quickly, cover it with aluminum foil.

This is great, eaten warm with a nice cuppa. So says my Mum.