Thanks, PJ. I tried to post a comment yesterday afternoon, but it must not have gone through. I made 2 different kinds of tea brack last week; the first I soaked a combo of dried peaches, apricots and plums (we Southern belles are too delicate to have the word "prunes" pass our lips), soaked almost 24 hours in Irish Breakfast Tea. Yummy. The other recipe called to soak the dried fruits in an almost equal mixture of Irish tea and Irish whiskey, also at least 12 hours. Both recipes came out great, were very moist, and probably taste like a great fruitcake ought to taste. I was amazed at how all that liquid could be absorbed. Everyone ought to try tea brack.

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