Method

Notes

A traditional Welsh recipe would recommend marinating the fruit in tea, overnight, prior to making.
"Warm" water - feels nice to a finger.

Preparation

Put the yeast and white sugar into the warm water and set aside for the yeast to start work and become frothy.
Meanwhile mix the flours, salt, demarara sugar and spices.
Add in the margarine and turn with the back of a large spoon to incorporate.
Add the caraway seeds and the dried fruit and mix well.
Beat the egg in a cup, add to the flour, and mix briefly.
Progressively add the frothy yeasty liquid and turn with a wooden spoon to make a dough which hangs together without sticking to the bowl.
Turn the dough out onto a lightly floured working surface and knead until the dough feels elastic and happy. (5 minutes).
Divide the dough into two equal portions and put into two well oiled loaf tins.
Cover with a damp cloth and allow to rise for 90 minutes approx. until the dough is well risen.

Cooking

Pre-heat the oven to Gas Mak 4.
Bake for 45 minutes.
Remove from the tins and return the loaves to the oven.
After a further 5 minutes test the loaves by tapping on the bottom, they sound hollow when they are finished. A total baking time of 55 to 65 minutes is not unusual.

Assembly

Remove from the oven onto a wire rack and glaze by brushing the tops with the honey. Allow to cool.

To serve

Slice thinly and spread with salty butter.

Variations

Vary the fruit to suit your taste.
If the fruit is marinated before use (FAIRTRADE orange juice is nice) take care with the addition of the yeasty water to avoid making the dough too sticky.
Do not be tempted to use marinade juices for the yeast liquid.