In a bowl, mix together the apricots, stem ginger, raisins and orange juice and leave to soak for 30 minutes.
Preheat the oven to 180°C/Gas Mark 4. Grease and line a 900g (2lb) loaf tin using the oil and non-stick parchment paper.
Sift the flour into a large bowl and stir in the SPLENDA® Granulated. Beat the eggs into the apricot mixture. Make a well in the middle of the flour, then add the apricot mix gradually, beating to make a batter.
Pour into the tin and bake for 45 minutes until golden and an inserted skewer comes out clean. Leave in the tin for 10 minutes before cooling on a wire rack. Serve in slices.