Combine all the dry fruit in a bowl. Pour the hot tea over the fruit and set aside to cool to lukewarm for about 1 hour.
Preheat the oven to 325°F. Lightly grease a 8" round cake pan.
In a mixing bow, combine the flour, brown sugar, baking powder and salt.
Add the dried fruit and any remaining liquid. Stir everything thoroughly until combined. This is a thick and stiff batter.
Add the egg replacer mixture and mix everything thoroughly.
Transfer the batter to the prepared pan and sprinkle the top evenly with the coarse sparkling sugar.
Bake the bread for 60~70 minutes or until a cake tester inserted into the center comes out clean.
Remove from the oven and turn it out onto a wire rack to cool.