Base-line and grease two 450 g (1 lb) loaf tins.

Sift together the flour, mixed spice and baking powder. Rub in the butter or margarine until the mixture resembles fine breadcrumbs.

Stir in the sugar and dried fruit. Make a well in the centre and gradually add the eggs and tea to form a soft dropping consistency.

Divide the mixture between the two tins and level the surface with the back of a metal spoon. Bake in a moderate oven for 1 - 1 1/4 hours, or until a warmed skewer inserted into the centre comes out clean. Remove from the tins and allow to cool on wire racks. Serve sliced and buttered.

If you want to freeze the loaf sliced, to remove 1 or 2 pieces at a time, then interleave the slices with pieces of plastic or greaseproof paper and reshape the loaf. Pack and freeze.