Steep the tea bag in 300ml boiling water for 5 minutes. Add fruit and soak for 2-3 hours.
Preheat the oven to 180°C, gas mark 4. Grease and base line a 1kg loaf tin with nonstick baking paper.
Mix the sugar and eggs into the fruit mixture. Mix the flour, baking powder and mixed spice together and stir into the fruit mixture.
Spoon into the prepared tin and bake for 45-50 minutes or until firm to touch and a skewer comes out clean. Allow to cool slightly before removing from the tin.
Freezing and defrosting guidelines
Bake according to the recipe but stop before adding decoration or icing if called for. Allow to cool completely. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months.
Loosen the tin foil and clingfilm but leave to defrost in packaging at room temperature for several hours before serving.
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