Preparation time: 20 minutes; Baking time: 1½-1¾ hours; Makes: 9 x 5 inch (23 x 13 cm) loaf

Ingredients

• 315g (2½ cups) all purpose flour
• 1¼ teaspoon baking powder 
• 1 teaspoon ground cinnamon
• 175g (¾ cup, 1¼ stick, 12 tbsp) butter, diced and softened (bring to room temperature)
• 150g (¾ cup) sugar
• 3 eggs
• ½ cup (120ml) milk 
• 225g (8oz) sliced dried figs
• 115g (4oz) sliced soft dried apricots
• ¾ cup chocolate chips 
• 90g (3oz) chopped pecan nuts

Instructions

1. Grease a 9 x 5 inch (23 x 13 cm) loaf pan and line the base with overhanging parchment. Sift the flour, baking powder and cinnamon.
2. Combine the butter, sugar, eggs, flours, cinnamon and milk in the bowl of your stand mixer and beat on low speed until all ingredients are combined.
3. Beat on medium speed until the batter is smooth and pale in colour.
4. Stir in the figs, apricots, chocolate chips and pecans.
5. Transfer the mixture into the prepared pan and level the top. Bake at 325ºF (160ºF) for about 1½ hours. Stand 5 minutes before turning onto a wire rack to cool. Dust cold cake with sifted icing (confectioners’) sugar.
6. For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml American cup.

Points to Note

• Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the cake for a total of 1 hour 40 minutes  (1 hour 10 minutes at 325ºF (160ºC) and  then reduced to 300ºF (150ºC) in the last 30 minutes).
• Please make sure the butter is soft before you start mixing. This is very important.

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