Fruit and nut loaves

1. Preheat oven to moderate, 180°C. Lightly grease and line two 10 x 20cm loaf pans with baking paper.
   
   
2. In a medium saucepan, combine the dried fruit, walnuts and juice. Stir over a low heat until simmering. Cook 5-6 minutes, stirring occasionally, until liquid has almost been absorbed. Stir in bicarbonate of soda.
   
   
3. Transfer fruit mixture to a large bowl. Mix in sugar and eggs. Sift flour and spices over fruit mixture. Stir gently to combine. Spoon evenly into pans.
   
   
4. Bake 30-35 minutes, until cooked when tested with a skewer. Cool in pans 10 minutes. Turn onto a wire rack to cool completely. Serve loaves sliced, at room temperature, or toasted and spread with butter.