In a medium bowl, place brown sugar. Pour hot tea over sugar, and stir until sugar is completely melted. Add cherries, raisins, golden raisins, and citrus peel, stirring to combine. Cover with a piece of plastic wrap, and let stand at room temperature overnight to soak.

Preheat oven to 325°F (170°C). Butter a tall-sided 9-inch round cake pan or springform pan; line bottom of pan with parchment paper.

In a large bowl, whisk together flour, baking powder, spice, and salt. Gradually add fruit mixture to flour mixture alternately with eggs. Stir until well combined and no dry streaks remain. (See Note.) Pour batter into prepared pan.

Bake until golden and a wooden pick inserted in center comes out clean, 1 hour and 20 minutes to 1 hour and 30 minutes, covering with foil after 1 hour of baking to prevent excess browning. Let cool in pan for 20 minutes. Remove from pan, and place on a wire rack. Using a pastry brush, brush honey onto warm cake. Let cool completely. Store in an airtight container for up to 1 week. Serve with butter and honey.