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Measure out your dried fruit, make sure to chop the apriots into quarters so they are baotu the same size as the golden raisins (which are quite large). Place all the dried fruit into a bowl and pour over the hot tea. Cover and allow to soak up the liquid overnight (I put it in the fridge once cool and didn't use it for 24 hours).
Preheat the oven to 170C/325F (fan). Line ONE, 2 lbs loaf tin with baking parchment or a loaf tin liner.
Combine the flour, baking powder, sugar, and mixed spice in a mixing bowl and stir together.
Mix in the melted butter and eggs - using a wooden spoon or spatula.
Add in the raisins, sultanas and any liquid left in the bowl.
Stir together until everything is thoroughly combined. It will be a very wet mixture.
Spoon the mixture into the lined loaf tin, place in the oven and bake for 1 hour - to 1 hour 15 minutes. You'll know its done when an inserted skewer comes out clean. If you find that the top of the tea bread is starting to look too dark whilst its in the oven, you can cover it will foil.
Once cooked, remove from the oven and leave to cool in the tin for 10 minutes. Then remove from the tin and allow to cool completely on a wire rack before slicing and serving.