Soak dried fruits in Earl Grey tea for 10 minutes.
Sift flour into a large bowl and prepare a greased loaf tin.
Whisk milk, sugar, melted butter, and eggs in a separate bowl.
Whisk in spices, vanilla extract, and salt.
Combine the dried yeast into the mixture.
Gradually whisk in the flour to form a soft dough.
Knead the strained fruits into the dough for 3 to 5 minutes.
Cover and prove the dough in a warm place until doubled in size.
Knead briefly, transfer to the tin, and let rise for one hour.
Preheat the oven to 190°C.
Bake for 40 to 50 minutes until golden-brown and cool in the tin.
Slice once fully cooled.
Serve slices with butter and Lincolnshire cheese.