Put all the dried fruit into a bowl with the brown sugar and pour the hot tea over the top. Cover and let stand on the counter overnight.
Preheat the oven to 350°F /180°C Fan/ Gas Mark 4
Grease and flour the inside of a loaf tin and set aside.
Pour the fruit/tea mixture into a large bowl.
Next, add the beaten egg.
Add the gluten free flour, mixed spice, xanthan gum and baking powder and mix well.
At this point add in your ring/charm wrapped in parchment paper. (see note in post above). Pour the batter into prepared loaf pan.
Bake for 60 to 65 minutes or until a cake tester comes out clean. Allow the gluten free tea bread to cool in the pan for 15 minutes, then carefully remove and place on a cooling rack. Be sure to cool completely before slicing.
Recipe by at https://laurasglutenfreekitchen.com/2020/10/gluten-free-irish-tea-bread-barm-brack/