Combine raisins, sultanas, currants, dried cherries, and dried blueberries in a bowl.

Pour hot black tea over the dried fruit, ensuring they are submerged.

Let the fruit soak overnight, or for at least a few hours, to plump up.

Drain the liquid from the fruit and reserve it in a measuring jug.

Warm all utensils and bowls to facilitate dough rising.

Sieve flour, cinnamon, allspice, ginger, nutmeg, and salt into a large mixing bowl.

Prepare 1/2 pint of liquid by combining the reserved tea and cold milk.

Mix yeast with 1 teaspoon of sugar and 1 teaspoon of tepid milk; let it sit for 4-5 minutes until creamy.

Melt the butter and add it to the milk-tea mixture, stirring until the butter forms into small lumps.

Add the whisked egg to the milk-tea mixture.

Pour the tea-milk-egg mixture and the yeast mixture into the bowl with the dry ingredients.

Knead the dough well, either by hand or with an electric mixer on high speed for 5 minutes, until stiff and elastic.

Roll out the dough and spread the plumped fruit over it.

Fold the dough in half, then half again, and gently knead the fruit into the dough until evenly distributed.

Return the dough to the bowl, cover with a warm cloth, and let it rise in a warm place until doubled in size (about one hour).

Gently knead the dough again for 2-3 minutes.

Cut the dough in half and shape into two rounds or place in two greased 5x8" loaf tins.

Add trinkets (ring, thimble, button, coin) to the dough, tucking them in well.

Cover the dough again and let it rise for another 45 minutes until well puffed up.

Preheat the oven to 350 degrees.

Bake for 1 hour, or until golden brown and fully cooked.

If the bread is browning too quickly, place a tinfoil "hat" on top.

Optionally, brush the bread with a sugar glaze and return to the oven for 2-3 minutes.

Turn the bread out onto a wire rack to cool for 20 minutes.

Cut into thick slices and serve warm, cool, or toasted with butter.