Combine dried fruits including cranberries in a bowl. Pour tea over the fruit and mix to combine. Leave overnight.
Strain and squeeze out as much liquid out of the fruit as possible.
In a small bowl, heat 1 cup of water to 115 – 120 F. Sprinkle yeast on top. Leave for 5-10 minutes, until foamy.
In a large bowl, combine 2 ½ cups of the flour with the spices, salt and sugar.
Add butter and proofed yeast. Using the dough hook attachment of an electric mixer, knead until you have a shaggy dough. Add another cup of flour and knead for 5 minutes until the dough is smooth and elastic.
Add the fruit and knead until it is well incorporated into the dough. Add an additional cup of flour and knead until well incorporated.
Spray a 10” springform pan with non stick spray. Place dough in cake pan. Cover with plastic wrap sprayed with non stick spray and a tea towel. Leave to rise until doubled, about 2 – 2 ½ hours.
Preheat oven to 350 F. Bake for 50-60 minutes, until loaf sounds hollow when tapped.
Brush the top with the warm honey and bake for 3 minutes more.