Method

Base-line and grease a 1.1 litre (2 pint) loaf tin sprinkling the edges with 30ml (2 level tbsps) oats. Beat the sugar and eggs until creamy. Add the oats and baking powder mixing well. Stir in the chopped fruit and nuts, press into the tin and level the surface. Bake at 180°C (350°F) gas 4 for 1½ hrs, covering with greaseproof paper if the top gets too brown. Cool on a wire rack.

This cake stores well, in fact it cuts and eats better after a week’s storage.