Put half a pint of water, a few strands of saffron (as for saffron rice) and a teaspoon of honey into a pint jug. Add a dozen dried apricots, chopped into quarters, and a handful of raisins or other dried fruit.
Pre-heat oven to 180 (Gas 5).
Melt 2 ounces (50 grammes) of butter/marge.
Measure 2 ounces of vanilla sugar into mixing bowl.
Add melted butter and whisk. Add an egg and whisk more.
Add the fruit and the water, whisk more.
Add half a teaspoon of cinnamon and 6 ounces of SR flour, fold in — but you can whisk if it looks lumpy. (Optionally add a handful of poppy seeds at this point.)
Pour (it’s like a wet sponge mix) into loaf tin, and bake for 40 minutes or until browned on top and a knife comes away clean.
This ends up as a light spiced cake with discrete lumps of fruit scattered through it.