Soak the dried fruit overnight in the tea.
The next day, mix all the ingredients together, including the tea, and divide the mixture between two 2lb loaf tins or a large round tin.
Bake for 2 hours at 160C, 325F, Gas Mark 3.
Allow to cool before slicing. One serving = half an inch or 1.25cm slice. The cake can be frozen whole or pre-sliced.
