Prune and Apricot Vanilla Oil Loaf

Cover the fruit with the boiling water, and cool to room temperature Preheat the oven to 180°C. Grease a loaf tin. Place the oil, sugar, golden syrup, egg and drained water from the fruit in a bowl, and beat till light and creamy. Add the fruit and dry ingredients and mix till combined. Pour into the loaf tin and bake for 45-50 minutes, or till a skewer comes out clean. Leave in the tin for 5 minutes before removing to cool on a rack. It can be a good idea to wrap the loaf in a tea towel to cool to keep it extra moist. Slice and serve plain, or with butter.

NOTE: to make your own Vanilla Grapeseed Oil, scape the seeds from a vanilla pod, and put them and the skin into a pot; warm this on low heat till you can smell the aroma of the vanilla.
Then add 1 cup of grapeseed oil, and slowly heat to 40 degrees C.
Remove the pot from the heat and allow to cool.
Use what you need for the recipe, and store the remainder in a bottle in the pantry for the next time you need it.