Put the fruit on a bowl , cover with cold tea and leave to "steep" overnight
Heat oven to 170C
Mix the flour , baking powder, sugar and spice in a large bowl and mix well
Make a well and mix in the beaten egg and remaking liquid from the fruit . You may not need it all you want a moist soft dough
Mix in the fruit and stir until well combined
Pour into a greased and lined 2lb loaf tin
Bake for about 1 hour
Remove from oven and cool in the tin for 30 minutes , then transfer to a rack until cold
When cold wrap in clingfilm then foil and leave for a day or 2 ( if you can wait ) before serving sliced and buttered with a good old cup of rosy Lee