Preheat oven to slow 150oC.
Line the bases
and sides of two 26 x 8 x 4.5 cm bar tins with greaseproof paper.
Using electric beaters, beat butter,
and sugar in small mixing bowl until light and creamy.
Add eggs gradually, beating thoroughly
after each addition. Add syrup, beat until combined.
Transfer mixture to large mixing bowl,
add fruit, and nuts. Using a metal spoon, fold in the sifted
ingredients alternately with the liquid. Stir until the
mixture is almost smooth.
Spoon mixture into prepared tin;
smooth surface.
Bake 1 1/2 hours or until skewer comes
out clean when inserted in centre of cake. Leave cake in the tins for 1
hour before turning out.