Claire's Grandmother's Fruit Salad Loaf

School holidays were always special when spent with my Nana and Poppa. Being a farmer’s wife meant Nana always had the tins filled with delicious cakes and slices for the morning and afternoon "smokos". This fruit salad loaf was a favourite as it was what Nana called “a great keeper”, staying moist right to the last slice.

150 grams butter, softened 175 grams sugar 3 large eggs 175 grams plain flour pinch of salt 1 teaspoon baking powder ½ teaspoon mixed spice

zest and juice 1 orange

8 plump dried apricots, thinly sliced, plus extra for topping

¼ cup well-drained crushed pineapple

⅓ cup mashed ripe banana ¾ cup icing sugar zest and juice 1 lemon

EQUIPMENT: Grease and line the base and sides of a 6 cupcapacity loaf tin with baking paper.

Preheat the oven to 180°C regular bake.

Cream the butter and sugar until pale and creamy. Beat in the eggs one at a time, mixing well each time. Add the combined flour, salt, baking powder and mixed spice, the orange juice and zest and the apricots, pineapple and banana and fold through with a large metal spoon. Tip into the tin and smooth the top.

Bake for 40-50 minutes, or until firm to the touch and the sides are pulling away from the baking paper. Cool a little before removing from the tin.

Sift the icing sugar into a bowl and add enough lemon juice to make a smooth, pourable icing. Drizzle over the cake, allowing some to run down the sides. Sprinkle over the lemon zest and extra dried apricots while the icing is still wet. The loaf will keep in an airtight container for up to 4 days. MAKES 1 LOAF