125g butter
1/2 cup Chelsea Soft Brown Sugar
1/4 cup Chelsea Caster Sugar
2 eggs
3 Tbsp butter milk
11/4 cup self raising flour
1/2 cup nestle milk choc drops
1/4 cup whole pecan nuts
1/4 cup dried fruit mix
2 Tbsp Chelsea Golden Syrup
2 Tbsp of extra choc drops.

Place fruit and syrup in cup a microwave on high for 1min.

Let cool. Grease a large loaf tin and preheat oven to 180°C. Cream butter and Chelsea Sugars till light and fuffy. Beat in eggs one at a time, beating well after each addition. Add the rest of ingredients except nuts and extra choc drops, stir to combine. Pour into prepared tin and place pecan nuts and extra choc drops on top of cake batter. Push down into batter to just cover using the back of the spoon.

Bake for 45-50 min, or till golden and cooked.

Serve warm with cream or cold with butter and hot tea.