1½ cup yellow raisins, plumped, dried, and coarsely chopped
1 ¼ cup currants, plumped and dried
1/3 cup dried apricots, plumped and dried, coarsely chopped
3 cups all-purpose flour
1 ¾ cup unsalted butter, in chunks
1¾ cup sugar
1 teaspoon salt
1 tablespoon baking powder
2 teaspoons pure vanilla extract
1 1/4 cup whipping cream or evaporated milk
Coarse sugar for dusting
Preheat oven to 375 F. Spray a 9 by 5 inch loaf pan with non-stick cooking spray or use a 9 or 10 inch layer or springform pan for a round scone cake.
Prepare raisins, currants and apricots and set aside.
In a food processor, cut the butter into the flour, salt, baking powder and ginger by pulsing until you have a fine grainy mixture. Turn out into a large mixing bowl. In the center, stir in vanilla, egg and most of cream (or other liquid) and stir to make a soft dough. Fold in fruits.
Spoon into prepared pan. Sprinkle some sugar on top.
Bake, reducing heat to 350 F after 15 minutes, until loaf is golden browned, about 40 minutes. Cool in pan 10 minutes before removing.
Slice in thick slices to serve with honey butter.
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