1 cup (240 ml/grams) hot strong tea (I use a black tea such as English Breakfast, Earl Grey, Assam, or Darjeeling)

1/2 cup (100 grams) firmly packed light brown sugar

8 ounces (225 grams) dried fruit (dark raisins, golden seedless raisins, currants, dried cranberries, dried cherries, etc.)

1/2 cup (50 grams) pecans or walnuts

1 1/2 cups (195 grams) all-purpose flour

1 teaspoon (4 grams) baking powder

1/4 teaspoon (1 gram) baking soda

1/4 teaspoon (1 gram) fine kosher salt

1/4 teaspoon ground cinnamon

1/4 freshly freshly grated nutmeg

1/4 teaspoon ground ginger

3/4 cup (100 grams) candied orange and/or lemon peel, or mixed peel

1 large egg (50 grams out of shell), lightly beaten

1/4 cup (55 grams) butter, melted and cooled to room temperature

When ready to make the cake batter, preheat your oven to 350 degrees F (180 degrees C).Butter, or spray with a nonstick vegetable spray, an 8 1/2 x 4 1/2 x 3 inch (21.5 x 11.5 x 8 cm) loaf pan. Line the bottom of the pan with parchment paper and lightly butter the paper.

Place the pecans or walnuts on a baking sheet and bake for about 8 minutes or until lightly brown and fragrant. Let cool and then coarsely chop.

In a bowl, whisk the flour with the baking powder, baking soda, salt, and ground spices.

Stir the candied mixed peel and chopped nuts into the dried fruit mixture. Next, stir in the lightly beaten egg and melted butter. Then add the flour mixture and stir to combine. Pour into your prepared pan, smoothing the top with the back of a spoon or offset spatula. 

Bake for about 55 - 65 minutesor until a wooden toothpick inserted into the center of the cake comes out clean. 

Remove from oven and let cool on a wire rack for about 15 minutes before removing from pan. If possible, cover and store overnight before serving. This fruit cake can be frozen. Defrost overnight in the refrigerator.