Preheat the oven to 180C/350F/gas mark 4
Use a 900g/2 lb loaf tin.
In the mixer bowl, beat together the butter and sugar until light and fluffy. Add the sour cream beating well after addition. In a separate bowl mix the flour and dried fruit, then stir into the butter mixture. Add the carob chips, vanilla and nuts. Pour into the loaf tin and bake for about 40 minutes. Remove from oven and leave to cool. When the cake is completely cooled sprinkle with icing sugar.
