Name: Light fruitcake
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Yield: 12
Ingredients: 150 gram butter, at room temperature; 2/3 cup caster sugar; 1 teaspoon lemon zest; 1 teaspoon vanilla essence; 2 eggs; 1 1/2 cup plain flour; 2 teaspoon baking powder; 1/2 cup milk; 1 2/3 cup dried mixed fruit; 2/3 cup sherry; Icing; 1 1/2 cup pure icing sugar, sifted; 1 tablespoon butter, melted; 1 -2 tablespoons lemon juice; 1 teaspoon brandy or vanilla essence

Light fruitcake

Serves 12

Prep

20M

Cook

1H 15M

Total

1H 35M

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Ingredients

150 gram butter, at room temperature

2/3 cup caster sugar

1 teaspoon lemon zest

1 teaspoon vanilla essence

2 eggs

1 1/2 cup plain flour

2 teaspoon baking powder

1/2 cup milk

1 2/3 cup dried mixed fruit

2/3 cup sherry

Icing

1 1/2 cup pure icing sugar, sifted

1 tablespoon butter, melted

1 -2 tablespoons lemon juice

1 teaspoon brandy or vanilla essence

Method

1.Preheat oven to moderately slow, 160°C. Lightly grease and line base and sides of a 10 x 20cm deep loaf pan.

2.In a large bowl, using an electric mixer, cream butter and sugar together until light and fluffy. Beat in zest and vanilla.

3.Add eggs, one at a time, beating well after each addition.

4.Sift flour and baking powder together. Fold through creamed mixture alternately with milk. Gently fold fruit through batter.

5.Pour into prepared pan; bake 1 1/4 hours, until cooked when tested with a skewer. Cool in pan 10 minutes before turning onto a wire rack to cool completely.

6.To make the icing, in a small saucepan, combine all ingredients. Stir over medium heat until smooth. Spread over loaf. When icing has set, cut into slices and serve.

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