Shamelessly adapted from here, with some restructuring, addition of ideas from the comments, and conversion to US measuring style.
Time: 5 minutes the first day; 15 minutes prep the second day, and then 1:15 to cook.
Place
3 teabags (black tea)
in a jug or bowl and add
12 oz of boiling water
Let it brew 5 minutes. Remove teabags (letting them drip a bit). Add to this bowl
10.5 oz (300 g) dried fruit: perhaps 3 oz dried cranberries, 5 oz zante currants, and 2 oz candied lemon or orange, and maybe some dried peaches if you have them, all chopped small
4.5 oz (125 g) dark brown sugar
zest of 1 lemon
1 t rum
and let soak overnight.
Next day, preheat oven to 300 F. and prepare a loaf pan with
1.5t butter
a little flour
Place the fruit mix in the kitchenaid bowl, or other large mixing bowl. Add
1 beaten egg
and mix well (or use the kitchenaid with the beater blade to do the beating)
In a separate bowl, whisk together until well blended
2 c all-purpose flour
2 t baking powder
1 t salt
1/2 t baking soda
1/2 t mixed spice"
1. 5 t cinnamon
1/2 t ginger
Add this to the fruit mix and blend until it's well-incorporated, but don't overmix.
Pour into a loaf-tin and bake for 1:05 to 1:15, with loaf-tin atop a baking sheet to catch any drips.
Remove from oven and let cool 5-10 min, and then decant onto a cooling rack and let cool before slicing/serving.
*Mixed spice:
1 tablespoon quality ground cinnamon
2 teaspoons ground allspice
2 teaspoons ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoons ground coriander
3/4 teaspoon ground mace