When ready to bake the Brack, pre-heat oven to 350F and use a 8 X 4in non-stick pan or cake ring.

Sift together both flours, baking powder, cinnamon, nutmeg and sea salt into a mixing bowl. Combine the slightly beaten egg with the fruit. Then add to the dry ingredients and stir just until blended. Do not over mix because the Brack will be tough.

Scrape batter into the prepared pan and bake for about 1 1/2 hours or until a cake tester inserted in the center of the cake comes out clean.

Cool in the pan on a counter rack for 5 - 10 minutes. Then turn the loaf out onto a wire rack and allow to cool. 1 loaf yields about 16 slices.

Getting Ahead:
Tea cakes and scones freeze well, so if you want to bake during that hour or two of your spare time, it is possible to make the Tea Brack and Black Ginger cakes ahead of time and freeze them for further use. They DO NOT, however, react well to microwave ovens, so you'll have to defrost on the counter or in a traditional oven.