Place the dried fruit in a large mixing bowl and pour in the tea. Stir to combine and leave to soak for at least 6 hours or overnight.
Preheat the oven to 180℃ (160℃ fan)/350°F/gas mark 4. Line a 900g/2lb loaf tin with baking parchment.
Sift the flour and spice into the bowl with the fruit and add the sugar. Add the eggs, then stir until well blended.
Spoon into the prepared tin. Bake in the centre of the oven for 1 hour until a skewer inserted into the centre comes out clean.
Allow to cool on the rack for 10 minutes before turning out onto a wire rack to cool completely.
Traditionally, once cooled the cake is wrapped and stored in a cool place for 2 days to mature. although it is also good eaten straight away It will keep for up to a week. Serve spread with butter.Nutrition information is approximate and is meant as a guideline only.