I got some good feedback from my last effort at making Barm Braic. The previous one where I soaked the fruit in freshly brewed coffee and a generous glug of 10 year old Islay malt had a mixed reception. The peaty smell persisted after the baking and you could certainly taste the smokiness. I quite liked it but others found it a bit too much. With my latest effort I steeped the fruit in a mix of camomile tea, and De Kuyper cherry brandy liqueur for 48 hours, and added several Glacé cherries some chopped, some whole to the final mix.