In a mixing bowl, combine the dates and mixed dried fruit. Steep the tea in the boiling water for 6 minutes. Discard the tea bags and pour the tea over the fruit. Chill in the fridge overnight.
The next day, preheat the oven to 190 C / Gas 5. Grease a 900g loaf tin and line with baking parchment.
Drain the fruit and set aside. In a large mixing bowl, beat the butter and sugar together until light and creamy then add the eggs, beating well after each addition, and vanilla extract. In a separate bowl, sift together the flour and baking powder together with the salt and almonds. Fold the dry ingredients into the wet ingredients and mix well. Spoon into the prepared loaf tin and smooth the top.
Bake in the preheated oven for 60 to 70 minutes until a skewer inserted into the centre comes out clean.