Place 150g (5oz) chopped dried apricots, 75g (3oz) dried cranberries and 150ml (¼ pt)freshly squeezed orange juice and heat gently until the orange juice just comes to the boil. Remove from the heat and allow to cool.
Grease and line the base of a 20cm (8in) deep round cake tin with baking parchment. Preheat the oven to 180℃ (160℃ fan)/400°F/gas mark 4.
Place 100g (3½ oz) caster sugar, 75g (3oz) light muscovado sugar in a mixing bowl with 175g (6oz) butter and beat until pale and fluffy.
Add the eggs one at a time, beating well. Add 1 tbsp of the 225g (8oz) plain flour with the last egg to help prevent curdling.
Add the cooled fruit, and pecan nuts to the bowl. Sift in the remaining flour and 1½ tsp baking powder. Then add ¼ tsp ground cardamon seeds or ½ tsp ground cinnamon. Carefully fold the ingredients together until well mixed.
Pour into the prepared baking tin and bake in the centre of the oven for 50 minutes – 1 hour until risen golden and a skewer inserted into the centre comes out clean.
Allow to cool in the tin for 15 minutes then transfer to a wire rack to cool completely.