I've found a Christmas cake recipe which guarantees a nice squidgy cake. It has apricots in it, but I want to add crystallised ginger (as per a Mary Berry recipe). Would the two flavours go together? I imagine the apricots help make the cake nice and soft, but I haven't made a Christmas cake for decades so I'm a bit perplexed!
The majority of Israeli Jews do not want to occupy Gaza.
Recommendations please, for a stopover on the way to Loch Tay