Combine tea bags, 200ml hot water, brandy, rosewater, honey, and dried fruit in a bowl.
Cover and soak overnight until the fruit is plump.
Preheat the oven to 180°C and line a 450g loaf tin with baking paper.
Strain the fruit and discard the liquid and tea bags.
Sift flour, baking powder, cinnamon, and nutmeg into a bowl, then add marmalade and sugar.
Stir in the egg and melted butter to form a soft dough, then mix in the fruit.
Transfer the mixture to the tin and bake for 50-60 minutes until a skewer comes out clean.
Cool in the tin for 10 minutes before transferring to a wire rack.
Brush the cake with marmalade and decorate with marzipan fruits and gold leaf.