Mix the raisins, currants, candied lemon peel, candied orange peel and sugar in a bowl. Pour hot tea over it, stir and let it steep covered overnight
Line a box cake tin (20 cm long, approx. 1 litre capacity) with baking paper. Mix flour and spices. Whisk the egg and add it together with the flour to the soaked fruits. Mix everything well with a mixing spoon. Put the dough into the tin and smooth it down
Bake bread in a preheated oven, 2nd shelf from below (electric oven: 150 °C/ convection oven: 125 °C/ gas: level 1) for 1 1/2-1 3/4 hours. Let the fruit bread cool down in the tin on a cake rack for about 30 minutes. Then lift out of the tin and remove the baking paper. Let the bread cool down
Waiting time approx. 12 hours