Ingredients ·115g Dried Cranberries ·115g Dried Apricots, Diced50g Crystallised Ginger, Chopped ·3 Tbsp Apricot Brandy ·225G Self-Raising Flour ·1 Tsp Baking Powder ·1 Tsp Cinnamon ·1 Tsp Mixed Spice ·175g Soft Margarine ·115g Fruisana Fruit Sugar ·3 Eggs
1.Place the cranberries, apricots, ginger and apricot brandy in a bowl and leave to soak for 30 minutes. 2.Sift the flour, baking powder and spices into a large mixing bowl. 3.Stir in the margarine, Fruisana and eggs. Beat well with a wooden spoon for 1 minute then stir in the fruit mixture. 4.Place the mixture into a 900g loaf tin, greased and lined. Smooth the top of the mixture. 5.Bake in the oven; electric 160 degrees celcius until evenly risen and golden, and when a skewer is inserted into the loaf it comes out clean. 6.Leave to stand in the tin for 10 minutes then turn onto a cooling rack to cool. When cold store in an airtight tin.