This is more of a tea bread than cake. It’s low in sugar and can be served with a little butter or even jam. I’m happy to have it plain with a nice cup of coffee!

4 ounces dried apricots, finely chopped
4 ounces dried cherries, finely chopped
4 ounces dried prunes, stoned and finely chopped
1 ounce of grated fresh ginger, (alternatively you can use 1 tablespoon dried ginger)
8 ounces whole wheat flour
2 teaspoons baking powder
4 ounces dark brown sugar
1 egg
2 cups of hot fruity tea (make 2 cups of tea using any of the fruity varieties available on the market – a nice orange or berry tea will go nicely)
1 ounce of melted butter

Place the dried fruit in a large bowl, add the hot tea and set aside to soak for at least an hour, ideally 2 hours.

Preheat the oven to 325F and using a little butter lightly grease a loaf tin. Set aside.

Add the remaining ingredients to the soaked fruit and mix through. Spoon into the prepared tin and bake in the oven for approximately 45 to 60 minutes or until baked through.

Cool in the tin for 10 minutes then turn onto a wire rack to cool completely. Will keep for up to 3 days stored in an airtight container.

Tip: For a lower fat cake, replace the ounce of butter with an equal ounce of apple sauce.

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