Iced Fruitcake

Name: Iced Fruitcake
Ingredients: 11 tablespoons butter at room temperature; 3/4 cup sugar; 1 teaspoon lemon zest; 1 teaspoon vanilla extract; 2 eggs; 3/4 cup flour; 2 teaspoons baking powder; 1/2 cup milk; 4 ounces dried mixed fruit; 2/3 cup sherry; icing; 1/2 cup powdered sugar sifted; 1 tablespoon butter melted; 2 tablespoons lemon juice; 1 teaspoon brandy extract

15 ingredients

2 steps

Ingredients

11 tablespoons butter at room temperature
3/4 cup sugar
1 teaspoon lemon zest
1 teaspoon vanilla extract
2 eggs
3/4 cup flour
2 teaspoons baking powder
1/2 cup milk
4 ounces dried mixed fruit
2/3 cup sherry
icing
1/2 cup powdered sugar sifted
1 tablespoon butter melted
2 tablespoons lemon juice
1 teaspoon brandy extract

Directions

1

Preheat oven to 350°F. Lightly grease and line base and sides of a 4 x 8 inch loaf pan. For the batter, cream butter and sugar together with an electric mixer until light and fluffy. Beat in zest and vanilla. Add eggs, one at a time, beating well after each addition. Sift flour and baking powder together. Fold into creamed mixture alternately with milk. Gently fold in fruit. Pour into prepared pan and bake 1 1/4 hours, until a skewer comes out clean. Cool in pan 10 mins before turning out onto a wire rack to cool completely.
2

Meanwhile, for the icing, combine all ingredients in a small saucepan and stir over medium heat until smooth. Spread on cake. When icing has set, cut into slices and serve.