Lightly butter and line the base and sides of 6 x10cm round pork pie cake tins with baking parchment
Make up the tea by placing the Tea Pigs in a cup and pour over the boiling water. Leave to steep for a few minutes.
Turn the oven onto 135 degrees Celsius
Measure out all the dried fruit and place into an oven proof dish.
Pour over half of the steeped tea, discarding the Tea Pigs. Mix through, then cover the dish with foil and place in the oven for 30 minutes.
Remove from the oven. Take off the foil and allow to cool. Turn the oven up to 145 degrees Celsius.
Measure out the flour, spices and sugar into the bowl of a food mixer. Lightly whisk the eggs in a jug.
Add the softened butter, lemon zest, golden syrup or honey and 3/4s of the mixed egg to the dry ingredients. Carefully mix then turn up the speed and beat for 1 minute 30 seconds or until light and creamy.
Add the remaining egg and beat for a another 30 seconds.
Remove the bowl and tip in all the dried fruits and nuts if using. With a large spoon, fold all the ingredients together until well blended.
Divide the cake mix between the pre-prepared cake tins and smooth the tops. Decorate the tops with extra nuts if desired.
Place the cakes in the oven and cook for 1 hour 45 minutes to 2 hours, until the cakes are cooked through. Insert a skewer into the centre to check. It should come out clean.
Use a skewer to make small holes on the tops of the cakes, then drizzle over the remaining tea, while the cakes are still hot.
Cool the cakes completely in the tins, then unmould. If you are going to ice them, remove the baking parchment and proceed to decorate. Alternatively, store in air tight containers, removing the paper before serving.