Description
Moist, easy-to-make fruit and nut loaf recipe with a zingy lemon drizzle icing! Enjoy a slice with tea or coffee this Christmas.
Ingredients
- FOR THE FRUIT LOAF:
- 750 milliliters Water
- ½ cups Brown Sugar
- 250 grams Unsalted Butter
- 1 kilogram Fruit Mix (for Fruit Cake)
- ½ cups Walnuts, Chopped Into Small Pieces
- 1 teaspoon Bicarbonate Of Soda
- 2 teaspoons Ground Cinnamon
- ½ teaspoons Ground Ginger
- ½ teaspoons Ground Nutmeg
- 4 Eggs, Beaten
- 4 cups Cake Flour
- FOR THE LEMON ICING:
- 1 cup Icing Sugar (Confectioners Sugar)
- 1 Tablespoon Fresh Lemon Juice, Or More As Needed
- ¼ cups Walnuts, Chopped, To Decorate
Preparation
For the fruit loaf:
Preheat oven to 160°C (320°F) and grease two regular size loaf tins.
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.
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.
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.
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.
For the lemon icing:
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.
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.
