Brew the tea by combining the leaves and boiling water. Allow to steep for five minutes. Meanwhile, combine the fruit and mixed peel in a bowl. Pour the tea over the fruit, using a tea strainer and chill in the fridge overnight.
The next day preheat the oven to 180 C / Gas 4. Grease a 20cm round cake tin and line with baking parchment. Drain the fruit and squeeze out any excess liquid.
In a mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the almond extract followed by the fruit. Sift in the flour and baking powder and fold in to mix. Pour into the prepared cake tin and smooth the top.
Bake in the preheated oven for 90 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and cool completely. Slice and serve.