In a small bowl, cover the tea bags with the boiling water and leave to soak while you prepare the other ingredients.
Add to a bowl the mixed fruit, citrus fruits, brown sugar, orange juice, zest, then add the tea water and finally the whisky. Leave to soak for around 5 hours.
Preheat oven 180°C.
Line a loaf tin with baking paper.
In seperate large bowl, mix together the flour, egg and pumpkin spice.
Tip the wet ingredients into the mixing bowl containing the flour and egg. Fold in using a large spoon, until all the ingredients are combined and it becomes a sticky batter consistency.
Pour the mixture into the prepared loaf tin and bake for around 40-50 minutes, until golden brown – test by inserting a skewer into the middle of the dough and if it comes out clean it’s ready.
Remove from the oven and let cool in the tin.
Once cooled, using a pastry brush, glaze with the honey.