Cranberry, Apricot and Ginger Tea Loaf

1. Preheat the oven to 160°C, gas mark 3, 330°F.  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 (2lb) loaf tin, greased and lined.  Smooth the top of the mixture.

5. Bake in the oven for 1–1½ hours 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.