Fruit Cake with Lemon Icing

Cook Time 30 minutes

Servings 12 (makes 1 cake)

Ingredients

Fruit Cake

Vegetable oil spray, for greasing

225g unsalted butter

250g caster sugar

1 tsp vanilla bean paste

4 large eggs

220g plain flour, plus extra for dusting

2 tsp baking powder

1 tsp ground cinnamon

60ml full cream milk

50g almond meal

Pinch of sea salt

75g raisins

100g dried cranberries

50g candied orange, diced

25g glace cherries

50g slivered almonds, lightly roasted

50g slivered pistachios

4 limes, zested

Lemon Icing

1 tsp unsalted butter, room temperature

Pinch of sea salt

175g pure icing sugar

35ml lemon juice

Method

Heat the oven to 160°C, fan forced. Grease a bundt tin with vegetable oil spray, then coat with a dusting of flour.

Whip the butter, sugar and vanilla until light and creamy, which should take approximately 8 minutes.

Meanwhile, place the eggs (still in their shells) into a bowl of warm water to bring to body temperature.

Sieve the flour, baking powder and cinnamon, then set aside until required.

Gradually add the eggs, one at a time, to the whipped butter mixture, incorporating a small amount of the flour mixture after each egg addition.

Add the remaining flour mixture, alternating with the milk.

Add the almond meal and salt, then mix to combine.

Lastly, gently fold in the fruits, nuts, and lime zest.

Pour into the prepared tin and bake in the preheated oven for 40-50 minutes, or until a skewer is inserted into the centre of the cake and comes out clean.

Allow the cake to cool on a cooling rack for 10 minutes before removing from the tin.

Cool for 30 minutes before applying the lemon icing.

For the lemon icing, place all the ingredients into a bowl and mix to combine. Cover with plastic wrap touching the surface of the icing and set aside at room temperature until required.

Drizzle the lemon icing over the cooled fruit cake.