1/2cup mixed dried fruit, such as dried cranberries, cherries, peaches, currants, raisins, apple or apricots
2cups strong brewed Chai tea, chilled
2cups all-purpose flour
2teaspoons baking powder
1teaspoon ground cinnamon
1/2teaspoon ground cloves
1/4teaspoon ground nutmeg
Finely grated rind of 1 orange
1/2cup mixed chopped nuts
Soak dried fruit in the chilled tea at least 4 hours or up to overnight.
Preheat oven to 350F. Grease a Bundt pan or large loaf pan.
In a large bowl, whisk sugar and egg together until well mixed. Stir in flour, baking powder and spices. Mixture will be dry and crumbly.
Add tea-soaked fruit, orange rind, nuts, and all the tea left in the bowl. Stir until batter is wet throughout.
Scrape batter into prepared pan. Bake 35 to 45 minutes, until a wooden toothpick inserted in the cake comes out clean. Let cool in pan about 10 minutes, then turn out onto a cooling rack. Serve warm or let cool and wrap well to serve later.