Walnut Fruit Loaf With Lemon Icing

1. 1

   For the fruit loaf:

2. 2

   Preheat oven to 160u00b0C (320u00b0F) and grease two regular size loaf tins.

3. 3

   Place water in a large saucepan with sugar and butter and bring to a simmer. Simmer until butter has melted. Add fruit mix and boil for 15 minutes until fruit has plumped up. Set aside to cool for about 15 minutes.

4. 4

   Once fruit mixture has cooled, stir in bicarb of soda, spices, chopped nuts and eggs. Sift flour and stir it into the fruit mixture with a wooden spoon.

5. 5

   Divide the mixture evenly between the two loaf tins and make sure it is level. The best way to do this is with your hands.

6. 6

   Bake for 30-35 minutes or until loaves bounce back when you touch them and a toothpick comes out clean. Allow loaves to cool to the touch before carefully turning them out onto a cooling rack to cool completely.

7. 7

   For the lemon icing:

8. 8

   Sift icing sugar into a small bowl, then squeeze in enough fresh lemon juice (1 to 2 tablespoons) to make a thick icing. Stir until smooth, then drizzle over the cooled loaves and top with chopped walnuts.

9. 9

   Note: This fruit loaf freezes brilliantly so you can make it ahead of time. You should be able to keep these loaves at room temperature for about a week or so. If the weather is very hot, I suggest keeping the loaves in the fridge.

* Per serving · 4 servings · Values may vary.

No additional tips available.