Step 1

A couple of hours before baking (or the night before), combine the mixed fruit and quartered cherries in a bowl. Drain the can of prunes over the top and leave the fruit to soak. Remove the stones from the prunes, then blend the fruit in a jug with a handheld blender (or pass them through a sieve), to make a smooth purée.

Step 2

Preheat the oven to 180ºC, gas mark 4. Butter a 900g loaf tin and line it with baking parchment, leaving 2cm trim above the edge of the tin. Drain the soaked fruit in a sieve over a small pan to catch the juices for later.

Step 3

Using an electric hand mixer, beat the butter and sugar together in a bowl until creamy and pale. Beat in the eggs, 1 at a time, then add the prune purée, flour and a pinch of fine salt. Fold with a spatula until almost completely combined. Fold in the drained fruit and chopped nuts.

Step 4

Spoon the mixture into the tin and smooth the top, leaving it slightly mounded along the middle. Scatter with the halved cherries and 30g whole nuts, pressing them in a little. Bake for 1 hour 15 minutes-1 hour 25 minutes, until deep golden and a skewer inserted into the middle comes out clean. After 45 minutes, cover the cake loosely with foil to prevent it over-browning.

Step 5

Leave the cake to cool in the tin on a rack, then move it to a serving plate or board. Boil the fruity soaking juices for 2-3 minutes until syrupy, then brush over the top of the cake.