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Preheat oven to 200C, 180C fan, Gas 4.
Line a 2lb loaf tin.
Soak the fruit in the alcohol and tea overnight or for at least a few hours. The fruit will swell up and absorb the liquids.
Add the flour, cinnamon, caster sugar, egg, marmalade, orange zest and vanilla essence into a large bowl and mix the ingredients.
Add the fruit and the liquid it soaked in to the dry mixture and combine everything well.
Spoon the mixture into the loaf tin and bake for 1 hour and cover the top after 40 minutes with tin foil to prevent top over-browning.
Take the tea loaf out of the oven, remove it from the pan if necessary, and place it on a wire rack to cool completely.
Once cooled, slice the loaf and enjoy with your favorite spread or a cup of tea.