Easy Fruit and Nut Loaf
175 g softened butter
1 cup castor sugar
3 tablespoons sweet sherry
1 teaspoon vanilla extract
1/2 cup chopped dried apricots
1/2 cup chopped dried dates
1/2 cup chopped dried figs
1/2 cup roasted hazelnuts, roughly chopped
1/2 cup pecan nuts, roughly chopped
250 g plain flour
pinch of salt
Preheat the oven to 180*C. Lightly butter and flour a 23-cm * 12-cm loaf pan.
Cream the butter and sugar until light and fluffy. Add eggs one at a time. Beat in the sweet sherry and vanilla extract.
Mix the dried fruit and nuts into the sifted flour and add the pinch of salt. Stir into the egg-and-butter mixture until combined.
Pour into the prepared pan and bake for 1 hour or until the cake is golden and cooked though.
Cool in the tin 15 minutes before turning out onto a rack.