Make the tea (infuse for 5 minutes, then discard the tea bags). Ensure you have 1 and ⅛ cup of tea. Combine it with the cranberries and sultanas, stir, cover and leave to soak for 4-5 hours, stirring once or twice.
Preheat the oven to 350 F/ 180 C/ gas mark 4. Lightly grease and line a 22 cm (9 inches) loaf pan with baking parchment. Set aside.
In a large bowl whisk together the flour, baking powder, orange zest and a pinch of salt.
In another bowl beat together the eggs, sugar, oil and vanilla extract until light and fluffy (for about 2 minutes). Pour in the entire dried fruit mixture and stir.
Add the dry ingredients and stir only until the flour is no longer visible.
Pour the batter into the pan, smooth out the top and bake in the centre of the oven for 1 hour.
Remove from the oven and set aside for 15 minutes then lift out of the pan and place on a rack to cool completely.
After you've discarded the tea bags make sure you have 270 ml (1 and ⅛ cup) of tea before soaking the fruit.
Do not overstir the batter. Stir just to incorporate the ingredients. The batter will be thick.
What dried fruit to use: I used a combination of dried sweetened cranberries and sultanas, but other good options include raisins, currants or dried cherries so you can use your own fruit combination.
Allow the cake to cool completely before cutting.
You can use other types of tea to make this tea cake but you might need to add a little more sugar and use 2 tea bags (especially with black tea as it's very bitter).
Store wrapped in paper or in a plastic container for up to 3 days.