It is Seriously Good Cake.
From this book. My copy is now well used, particularly in the loaf chapter.
The recipe suggests making it the night before you want to bake it, just leaving it in the fridge, but I'm not really sure why this is! Any suggestions? It is delicious eaten when still warm with a big mug of tea or coffee and stays nice and moist for a good week. I used a mixture of flaked almonds and chopped hazelnuts - it's great to use up any bits and pieces in the baking cupboard and the last bits of jam that seem to always seem to be lurking in the back of the fridge in spite of new jars being opened.
I didn't really need any more baking books, but I was powerless to resist this:
Check out the malted cupcakes for Fathers Day - YUM!