100g (3 1/2oz) sultanas or dried apricots, chopped into little pieces
1 tsp vanilla extract
1/2 tsp salt
Preheat oven to gas 4, 180°C, fan 160°C.
Grease and line a 1kg (2lb) loaf tin.
In a stand mixer or with an electric whisk, beat the butter and sugar until pale, light and fluffy.
Beat in the eggs one by one until well combined. Then add in the remaining ingredients. Fold everything together until fully incorporated.
Pour the mixture into the prepared loaf tin and bake in the preheated oven for 50-60 minutes, until golden brown. A skewer inserted into the centre should come out clean. If the top is darkening too quickly, cover it with foil.
Once done, remove from the oven and leave to cool in its tin for 10 minutes, then turn out onto a wire rack.