We love this recipe for 1950's Condensed Milk Fruit Loaf in our house. It's a fabulously moist light fruit loaf that is great when served with butter. The recipe comes from an old Woman's Weekly magazine from 1956. My mum cut it out and stuck it in a recipe scrapbook, which she obviously made just beforee she got married in 1957. The recipe makes 2 x 1lb (450g) loaves, which we prefer, or a larger 2lb (900g) loaf. It lasts quite well when stored in an airtight tin, but is better eaten within 4 to 5 days, which shouldn't be a problem! This cake freezes quite well, but must be wrapped in clingfilm and then tinfoil. Take it out of the freezer the night before and allow to defrost overnight.