Put the raisins, sultanas and tea bags in a heatproof bowl. Pour over enough boiling water to cover then leave to soak for 30 minutes.
Preheat the oven to 180°C, gas mark 4. Line a 1.5-litre loaf tin with baking paper.
In a bowl, beat the butter, eggs, flour, sugar, mixed spice, honey and a pinch of salt together until smooth. Drain the soaked fruit (discard the tea bags) and stir into the batter with the cherries and pecans.
Pour into the tin. Bake for 45-50 minutes, covering with foil if necessary, until a skewer inserted into the centre comes out clean.
Leave the loaf to cool in the tin for 10 minutes then invert onto a wire rack to cool completely. Slice and serve with marmalade and ricotta or butter, if you like.