Place the raisins & currants into a bowl.
Make 425ml of tea with the 2 tea bags.
Pour the hot tea into the bowl, cover with cling film and leave to steep for 12 hours or overnight.
Grease & line a 2lb loaf tin.
Heat oven to 150°C/130°C fan 300°F/Gas 2.
Add the cherries, sugar & spice to the fruit mixture and stir until mostly dissolved.
Add 2 eggs.
Mix until well and evenly combined.
Scatter the flour packet over the surface of the mixture, using a wooden spoon, starting at the centre of the bowl and beat into the mixture until everything is incorporated.
Pour the batter into the loaf tin and bake for 1 hour & 30 mins to 1 hour 40 mins until golden brown on top and skewer comes out clean.
Allow to cool for 15 – 20 mins before removing from tin and cooling completely on a wire rack.