LIGHT FRUITCAKE

SERVES 10-12 / PREPARATION: 20 MINUTES COOKING: 1¼ HOURS

150g butter, at room temperature

80ml ( c) castor sugar

5ml (1t) lemon zest

5ml (1t) vanilla essence

2 eggs

375ml (1½c) plain flour

10ml (2t) baking powder

125ml (½c) milk

80ml ( c) dried mixed fruit

80ml ( c) sherry

ICING

375ml (1½c) pure icing sugar, sifted

15ml (1T) butter, melted

15-30ml (1-2T) lemon juice

5ml (1t) brandy or vanilla essence Preheat the oven to 160°C. Lightly grease and line a 10x20cm loaf pan. 1 In a large bowl, using an electric mixer, cream the butter and sugar together until light and fluffy. Beat in the zest and essence.

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

3 Sift the flour and baking powder together. Fold through the creamed mixture, alternating with the milk.

4 Gently fold the fruit through the cake batter then pour into the prepared pan.

5 Bake for 1¼ hours until cooked or when a testing skewer inserted into the middle comes out clean.

Set aside to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely. 6 Icing In a small saucepan, combine the ingredients. Stir over medium heat until smooth then spread over the loaf. When the icing has set, cut into slices and serve.