Soak the dried fruit in strong brewed Baby, It's Cold Outside Chai Tea for at least 2 hours.
In a mixing bowl, beat the butter, sugar, eggs and cinnamon until smooth. Mix in the fruit, cranberries and orange zest until nicely distributed. Then sift the flour and fold it into the batter.
Decant the mixture into lined round cake tin and smooth the surface with a spatula.
Bake at 150C for 1.5 - 2 hours or until a skewer comes out of the cake clean.
Cool the cake on a wire rack before glazing.
For the glaze: heat 1 cup of water and brew 2 Berry Orange tea bags for 10 minutes. Remove the tea bags, boil the tea in a pan and add 1 cup of sugar. Heat on low for 10 minutes until all the sugar has dissolved and the volume reduced by half.
Let it cool for 20 minutes before drizzling over the cake. Keep in an airtight container for up to 3 months.