1- Preheat the oven to 180 celsius. Lightly grease a 900 GM loaf tin and line the base with baking paper.                        
2- Put the dried fruit in a large measuring jug or bowl, pour over the tea and leave to stand for at least 2 hours, stirring occasionally.  
3- Put the flour, baking powder, ginger, sugar, and egg onto a food processor and blend for a couple of minutes or until well mixed, add the dried fruits and blend again until mixed.                        
4- Turn the mixture into the prepared tin, level the surface, and brush lightly with water.                        
5- Place on the center shelf of the oven for 1 hour or until cooked    
6- Allow the cake to cool in the tin for 10-15 minutes. Loosen the edges with a knife and then turn out onto a wire rack to cool.          
7- When cool, cut off slices and serve topped with mashed banana.

Ingredients

• 50g Dried Apricot, Roughly Chopped
• 50g Jumbo Sultanas 
• 50g Prunes, Roughly Chopped
• 300ml Strongly Brewed Tea Without Milk, Allowed To Cool
• 225g Plain White Flour
• 5g Baking Powder
• 5g Ground Ginger
• 125g Sugar
• 1 Piece Sharjah Coop Medium Egg, Beaten