Pre heat the oven to 180 degrees C ( I use a fan assisted electric oven please adjust according to the oven you are using)
Warm the milk over a low heat, add the butter and let it melt in the milk.
Sift the flour, mixed spice and cinnamon into a large mixing bowl and make a well in the centre.
In a glass jug add the yeast and one tablespoon of sugar.
When the butter has melted into the milk pour half the liquid into the yeast and sugar, stir and leave to bubble, about 20 minutes.
Now pour the yeast mixture into the well, add the rest of the milk and butter mixture then sprinkle a little flour over the liquid. Cover the bowl with cling film and leave it in a warm place until the liquid starts to bubble up, about 30 minutes.
Add the beaten egg then bring the flour and liquid together using your hand. You should have a wettish dough.
Scoop the dough out onto a floured board, sprinkle over the rest of the sugar and the fruit. Knead the sugar and fruit into the dough. Knead for about 10 minutes then place into a large greased bowl.
Cover the bowl with cling film and set aside somewhere warm until the dough has doubled in size, about an hour.
Wrap the ring, if using, in the paper.
Scoop the dough out onto a floured board again, add the ring and knead the dough for about 5 minutes.
Place the dough into a greased 1lb loaf tin and place on the middle shelf in the oven. Bake for 50 minutes, check with a metal skewer, when the skewer comes out clean it is done. Leave to cool for 5 minutes in the tin then remove it and leave to cool completely on a wire rack.
Cut into slices and serve with a good helping of Irish butter.