Place the cold tea, mixed dried fruit in a bowl. Cover the bowl with a clean cloth and allow to infuse overnight.
Pre-heat a fan oven to 160C/325F/Gas Mark 4.
Grease a 2-pound loaf tin and line the base of the tin with some baking parchment.
In a bowl, combine the flour, baking powder, spices, brown sugar. Add the fruit mix and the egg. Stir in and add most of the cold tea from the soaked fruits until a loose batter is achieved. Pour the mixture into the prepared tin.
If you are putting in a ring, coin, rag, pea etc, wrap it in tin foil or baking parchment and place it into the cake mixture at this stage.
Place in the pre-heated oven and bake for 1 ½ hours.
In the meantime, prepare the syrup. In a small saucepan, bring to the boil the white sugar and water until the sugar dissolved. Remove from the heat and add extra mixed spices. Set aside to cool until needed.
When the cake is baked, remove from the oven and Cool in the tin for 15 minutes.
Remove the cake out of the tin and brush with syrup. Place on a serving platter.
Serve warm or toasted with some salted Irish butter.