Ingredients: • 4 cups (1 pound) mixed dried fruit, such as sultanas, dates, apricots, cranberries, chopped • 2 ounces candied orange peel • 1/4 cup chopped walnuts • 1/4 cup chopped pecans • 1 teaspoon ground ginger • 1 teaspoon pumpkin pie spice or Mixed Spice • 1 1/4 cups cold Irish tea, such as Bewley’s, Barry’s, or Lyons • 1 large egg, beaten • 1 cup packed light brown sugar • 2 cups self-rising flour • Kerrygold Irish butter, at room temperature, for serving

Directions: At the Quay House (Clifden, County Galway), Julia Foyle serves an informal afternoon tea to her guests that always include this Irish loaf made with tea-soaked fruit. Similar in flavor and texture to Scottish, Welsh, and English fruit bread, this recipe includes a healthy portion of nuts and a hint of spice. In a large bowl, combine the fruit, nuts, spices, and tea. Let soak for 3 hours, or until the tea is absorbed. Preheat the oven to 350°F. Butter a 9-by-5-by-3-inch loaf pan. Stir the egg, sugar, and flour into the fruit mixture and mix until well combined. Transfer the batter to the prepared pan and bake for 65 to 70 minutes, or until the top is golden and a skewer inserted into the center comes out clean. Remove from the oven and let cool in the pan on a wire rack for 10 minutes. Turn out onto the rack and let cool completely. Slice and serve with butter. Serves 10 to 12