In a large mixing bowl, place the fruit.
Pour over the tea, cover with cling wrap and soak overnight.
Preheat oven to 125C. Line a 22cm cake tin with baking paper.
Add the flour, and stir to combine; this is a thick mixture so you may need a little elbow grease.
Using a spatula, scrape the mixture into the prepared tin.
Decorate with pecans, starting from the outside in; laying them in a circular pattern.
Bake for 2½ hours. Remove and leave to cool completely.
Refrigerated, this will keep in an air-tight container for weeks.