Fruit Loaf
	150 g    Dried Apricots   150 g    Dried Figs   150 g    Pitted Dates   150 g    Raisins   2 cups    Orange juice   1 tsp    Bicarb Soda   3/4 cup    Brown Sugar   2   Eggs, lightly beaten   2 cups    Self Raising Flour   1 1/2 tsp    Ground Cinnamon   1 tsp    Ground Ginger     1 Preheat oven to 180c. Grease and line a 7cm deep, 10cm x 21cm (base) loaf pan with baking paper. 2 Combine dried fruit and juice in a saucepan over a low heat. Cook, stirring, for 20 mins or until liquid has been absorbed. Stir in bicarb. Set aside for 10mins. 3 Transfer fruit mixture to a bowl. Stir in sugar and eggs. Sift flour and spices over fruit mixture. Stir gently to combine. Spoon into prepared loaf pan. Bake for 50 - 55 mins or until a skewer inserted into the centre comes out clean. 4 Stand for 10 mins in pan. Turn onto a wire rack to cool. Serve slices at room temp. or toasted, spread with butter.   Servings: 10   Copyright © 2006, The Gourmet Saint