Bara Brith

1. 1

   Pour hot tea over currants and raisins in a bowl; soak 8 hours to overnight.

2. 2

   Preheat oven to 350 degrees F (175 degrees C).

3. 3

   Grease a sheet of parchment paper and use it to line a 2-pound loaf pan.

4. 4

   Stir demerara sugar into tea and fruit mixture until dissolved completely.

5. 5

   Mix flour and egg into the tea and fruit mixture until completely integrated into a batter.

6. 6

   Spread batter evenly into the prepared bread pan.

7. 7

   Bake in preheated oven until golden-brown, about 40 minutes. Cool in the bread pan 5 minutes before transferring to a rack to cool completely.

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