verifyErrors }}{{ message }}{{ /verifyErrors }}{{ Put dried fruit and dates into a large non-metallic bowl. Stir 2tbsp tea leaves into 200ml (7fl oz) hot water and pour over fruit, together with the gin. Stir to coat fruit, then cover bowl with clingfilm and leave to soak overnight at room temperature. In a large bowl, beat butter, sugar and treacle with a handheld electric whisk until light and fluffy. Gradually beat in eggs – if mixture looks like it might curdle, beat in 1tbsp flour. With a large metal spoon, mix in flour, remaining tea leaves, spices, soaked fruit with liquid, and walnuts. Scrape into prepared tin and level surface.

Preheat oven to 140°C (120°C fan) mark 1. Grease and line base and sides of a 20.5cm (8in) round deep cake tin with baking parchment, making sure it comes 2cm (¾ in) above the top. Wrap a double layer of baking parchment around outside of tin, and secure with string.