This is another recipe from my Nana’s hand written recipe book. It’s easy and yummy and tastes great with or without the fruit and nuts. Her recipes are all written with oven temperatures without fan-forced, so I try to cook them with the fan off rather than try and convert the timing (it’s easier this way). I halved her original recipe when I first tried it out and was surprised to get such a big cake – it fit into a loaf pan very nicely, so I’ve left the recipe that way.
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