Start this recipe by lining the base and long sides of a 900g/2lb loaf tin with greaseproof paper, buttering the tin and paper. Sift the salt, baking powder, cinnamon and both flours into a large mixing bowl, holding the sieve up high to give the flour a good airing. Add the bran than is left in the sieve also. Add in the softened butter, brown sugar, eggs and milk and beat the mixture for 2-3 minutes, using a wooden spoon or hand-held mixer, until well blended. Stir in the chopped apricots, apple and pecan nuts and mix thoroughly. If the mixture is too thick you may need to add a little more milk. Spoon the mixture into the prepared tin and level the top with a palette knife. Sprinkle the demerara sugar and cinnamon, and bake in the centre of the oven at 180`c for 1¼-1½ hours or until the cake feels springy in the centre. Remove the loaf from the oven, and leave it to cool for about 5 minutes in the tin before turn it out on to a wire rack. Leave the pecan, apple and apricot loaf with and cinnamon to cool down completely before serving.