Place dried fruit in a bowl and pour hot black tea over it. Let it soak for at least 30 minutes. This plumps up the fruit and adds deep flavor to the loaf.

Preheat your oven to 180°C (160°C fan)/350°F/Gas Mark 4. Grease a 9 x 5-inch loaf tin and line it with parchment paper. This ensures the loaf cooks evenly and comes out clean.

In a large bowl, sift self-raising flour. Stir in mixed spice, cinnamon, and a pinch of salt. Mix gently to combine. These spices give the cake its warm, fragrant flavor.

Add the soaked fruit, melted butter, sugar and lemon zest to the flour mixture. Crack in the egg and stir gently until all ingredients are combined. The batter will be thick and slightly sticky.

For a richer taste, add brandy or orange juice to the batter and stir. This step is optional but adds depth and a traditional touch.

Pour the batter into the prepared loaf tin. Use a spatula to level the top evenly. Tap the tin gently on the counter to remove air bubbles.

Bake in the preheated oven for 55–60 minutes. Check with a skewer in the center; it should come out clean when done. Avoid opening the oven too early to prevent sinking.

Remove the loaf from the tin and place it on a cooling rack. Allow it to cool completely before slicing. Cooling ensures the loaf sets and slices neatly.