Put the dried fruit in a bowl and cover with the hot tea. Leave overnight so the fruits become plump and juicy
Preheat the oven to 190C/180C fan. Line and grease a 1lb loaf tin with baking parchment.
Sift the flour, ras-el-hanout, and salt together in a large bowl and add in the sugar. Add the fruit mixture including the remaining liquid and the egg. Stir it all together. The batter should be a dropping consistency. If the batter is too thick then add a little milk to loosen.
Scrape the cake mixture into the prepared loaf tin and bake in the oven for 50-55 minutes or until a skewer or knife inserted comes out clean. Remove from the oven and set aside for 10 minutes to cool. Turn out onto a wire rack to cool completely.
Slice and spread thickly with butter to serve. Perfect with a cup of tea. The cake will keep for up to three days after which it’s good toasted.