125ml full-fat or semi-skimmed milk, at room temperature
2 large free-range eggs, at room temperature
1 x 900g loaf tin, about 26x12.5x7.5cm, greased and lined with a strip of greaseproof paper
Method
Preheat the oven to 180 degrees.
Put the butter and sugar into a pan and heat gentle, stirring occasionally, until the butter has melted.
Sift the flour, salt and baking powder into a mixing bowl and stir in the dried fruit.
Beat together the milk and eggs until thoroughly combined, then pour into the flour mixture. Add the melted butter and mix well with a wooden spoon.
Transfer the mixture into the prepared tin. Spread evenly. Bake for about an hour or until the top is a good golden brown and a skewer inserted into the centre comes out clean.
Remove the tin from the oven and set on a wire rack. Leave to cool for 20 minutes, then turn out onto a rack and let cool completely.
Wrap in foil or greaseproof paper and keep for 24 hours intil cutting. Store in an airtight container and eat within 5 days.