@DandyDandylion, the blueberry pecan bread is a quick bread, as in there's no yeast and the rising is caused by baking soda and baking powder. I think in the UK you have something called self rising flour that already has these mixed in. I've never made a fruitcake, so I don't know how similar they are.
I've posted a picture of the recipe below.
All of the measures are American. 350 degrees F is 177 degrees C. I have a convection oven, and it's always done in 50 minutes. I've substituted blueberries for cranberries and Turbinado sugar for white sugar. I sprinkle a few tablespoons of the Turbinado sugar on the top before it goes in the oven. American all-purpose flour is milled to a consistency similar to your self-rising flour but without baking soda or baking powder, which is why the recipe calls for adding them separately. I think an American cup is about the same as a UK cup, but I'm sure the conversion is online somewhere. Three tablespoons of butter is three ounces by weight. I tend to go a bit heavy on the blueberries and pecans. I omit the grated orange rind when making the blueberry version, but feel free to keep it. I can see that the amount of sugar called for is a little unclear in the photo. It's three quarters of a cup.
DH and I took time off yesterday to take the newlyweds car shopping. We found exactly what we were looking for, a 2025 Subaru Forester with all of the latest safety features. They flew to Florida this morning to visit some of his family there and relax on the beach but will be back on Saturday and then pick up the car on Monday. It's our wedding present to them.