Method;
Preheat the oven to 150 C fan assisted for 1 hour 20 mins until a skewer comes out clean.
Grease base and sides. Line the base twice with parchment paper.
In a medium size pot over medium heat add the raisins, dried cranberries, butter, brown sugar, water (or combo of alcohol and water if using) flax egg and molasses. When the butter melts, mix all together and simmer for 5 mins then allow to cool for 30 mins so the fruit plumps up even further.
Zest and juice the lemon and orange, set aside the zest and add 2 tbsp of lemon juice and all the orange juice to the fruit in the pot.
Roughly chop the apricots, dates and nuts.
Sieve your dry ingredients into a large mixing bowl. Mix and add in the zest, mix again. Add the cooled wet ingredients in the pot to the mixing bowl and fold together. Scatter the apricots,dates and nuts into the bowl and fold through until mixed well.
Pour the cake batter into the springform tin and smooth the top
Bake for 1 hour 20 mins until a skewer comes out clean. Allow to cool fully in the tin.