What you need:
Place fruit and tea in a bowl and leave to soak overnight.
Add sugar, egg, flour, and mixed spice and mix well.
Wrap ring and any other charms in greaseproof paper and stir into mixture.
Transfer to a greased and base-lined 20cm/8" round cake tin or 900g/2lb loaf tin.
Bake in a preheated oven 170°C/325°F/Gas 3 for approx one hour or until risen and firm to the touch.
Cool on a wire tray. When cold, wrap in greaseproof paper and keep for two days before cutting.
Melted honey may be brushed over the brack before cutting.