Soak the dried fruit in the hot tea for 2 hours then drain and gently squeeze out excess tea.
Preheat oven to 180 degrees C. Grease a 23cm ring tin. Stir together the flour cinnamon, nutmeg and bicarb soda; set aside.
Beat the egg, sugar, marmalade, orange zest and tea-soaked fruit until well combined. Gently fold in the flour until just combined then pour into the ring tin.
Bake in preheated oven for 1 hour or until the top of the cake springs back when lightly pressed. Allow to cool in the pan for 2 hours before removing. Continue to cool to room temperature on a wire rack.