1. Add the rooibos tea bags to a pot, pour in the boiling water, and let them steep for 10 minutes.
2. Remove the tea bags, squeezing them well, then add the dried fruit mix and cherries to the tea.
3. Add butter and sugar to the pot and bring it all to a gentle boil. Let it simmer for about 15 minutes.
4. Stir in the baking soda. It’ll fizz up a bit, that’s normal. Set the mixture aside to cool completely.
5. Preheat your oven to 170°C (340°F).
6. Once the mixture has cooled, add the flour, beaten eggs, and nuts. Mix until everything is combined.
7. Spoon the batter into a greased and lined 22 cm round cake tin. Smooth the top.
8. Bake for about 1 hour or until the cake is firm and lightly browned.
9. Let it rest in the tin for 10 minutes, then move to a wire rack to cool fully.

Tips for Best Flavor

1. Wrap the cooled cake in wax or parchment paper and let it rest for 2 days. The flavors deepen beautifully.
2. If the top browns too quickly while baking, gently cover it with foil.

Optional: Icing and Decorating

1. Want to dress it up for a holiday table?
2. Warm a little apricot jam and brush it over the cold cake.
3. Roll out marzipan and drape it over the cake, trimming the edges.
4. Do the same with white fondant icing over the marzipan.
5. Add festive fondant cut-outs if you like, or keep it simple and clean.

Why This Works

Rooibos gives this cake a deep, earthy sweetness that plays off the fruit and nuts perfectly. Unlike the usual overly boozy or cloying fruit cakes, this one is balanced, soft, and easy to love, even for people who say they don’t like fruit cake.