Preheat oven to 165 C / Gas 2-3. Grease and line a 2lb loaf tin with grease proof paper.
In a bowl add the dates, sultanas, currants, raisins, honey and water to the hot tea and let it soak for 2 to 3 hours.
In a large bowl combine the spelt flour, baking powder, cinnamon, nutmeg, ginger and jaggery. The jaggery may come in a block. If it does just grate it in. Stir all these dry ingredients together well.
Add the wet ingredients to the dry and stir together until just combined. Pour into the loaf tin.
Pop into the preheated oven and bake for 1 hour 20 minutes.
Take out of the oven, remove from the tin and take off the grease proof paper immediately. Allow to cool before eating. Keeps for up to 5 days in airtight container.