Add the flour orange or lemon zest and beaten egg to the fruit and tea mixture and stir with a. Break the eggs into a large bowl and beat briefly.

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Apricot loaf. In a small bowl combine sultanas apricots orange rind and orange juice. Take an electric hand whisk begin to beat the mixture on a slow speed then increase the speed to mix everything thoroughly before folding in the apricot apples and pecans. Beat sugar egg and vanilla into apricot mixture.

Quarter the cherries and drain on paper towel to dry. Once the tea is lukewarm pour it over the fruit cover the bowl with a clean tea towel and leave it overnight. Bake the loaf on a lower shelf so the top of the tin is aligned with the centre of the oven for about an hour then cover loosely with a piece of foil and leave to bake for a further 1530 minutes or until the cake feels springy in the centre.

Line a 900g2lb loaf tin with baking parchment or one of those clever loaf tin liners. Pour mixture into a greased or lined 22 cm loaf tin. Chop each of the apricots and dates into around 3 pieces and put them all in a large mixing bowl.

In the morning preheat the oven to 180 C 160 C fan oven 350 F and grease and line a 2lb loaf tin. Bake at 180C for 45 minutes or until loaf springs back when touched. Sift flour and baking powder into wet mixture stirring just to combine.

Preheat oven to 350 degrees F 175 degrees C. Lightly grease a 9x5 inch loaf pan. 2 chopped dried apricots Preheat the oven to 160 and grease a large loaf tin and line with baking paper.

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