175g butter, softened, plus extra, for greasing
175g golden caster sugar
250g self-raising flour
2 large eggs
2 tsp vanilla extract
175g fruit, stoned and diced
140g white sugar
1-2 Tbsp citrus juice (lemon, lime or orange)
Heat oven to 160°C fan-forced (180°C conventional). Grease a loaf tin and line base and ends with a long strip of baking paper.
Put butter, sugar, flour, eggs and vanilla in a large bowl and beat with an electric hand mixer for 5 mins until pale and creamy – the mixture will be very thick.
3 Spread one-third of the cake mix in prepared tin, then scatter over 50g of the fruit. Carefully dot and spread another third of the cake mix on top, and scatter with another 50g fruit. Finally dot the rest of the cake mix over and gently spread with the back of a spoon. Bake for 1 hour, until a skewer inserted in the centre comes out clean.
Poke the cake all over with a skewer. Put remaining 75g fruit in a bowl with sugar. Stir in 1 Tbsp of the citrus juice first with a fork, mashing a little of the fruit as you go. If it’s a bit dry, add a splash more juice and spoon over the cake. Leave in tin until cake is cool and topping is set and crisp.