Preheat the
oven to 350F, Gas 4. Grease a deep 18 x 11 cm (7 x 4 1/2 inch) loaf tin
and line the base and sides with baking paper. Soak the apricots,
raisins, bran cereal and brown sugar in the milk in a large bowl for 30
minutes, or until the milk is almost completely absorbed. Sift in the
flours and mixed spice, then stir to form a stiff, moist batter. Spoon
the mixture into the prepared tin and smooth the surface. Bake for 50
minutes, or until a skewer comes out clean when inserted into the center
of the cake, cover with foil during cooking if it browns too much. Leave
in the tin for 10 minutes before turning out onto a wire rack to cool.
Cut into thick slices. Dust with icing sugar and serve with butter. Use
any dried fruit combination. This loaf is delicious toasted.
