Iced Fruitcake

• 11 tbsp butter, at room temperature
• 3/4 cup sugar
• 1 tsp lemon zest
• 1 tsp vanilla extract
• 2 None eggs
• 3/4 cup flour
• 2 tsp baking powder
• 1/2 cup milk
• 4 oz dried mixed fruit
• 2/3 cup sherry
• None None Icing
• 1/2 cup powdered sugar, sifted
• 1 tbsp butter, melted
• 1-2 tbsp lemon juice
• 1 tsp brandy or vanilla extract

1. Preheat oven to 350u0b0F. 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.

butter, sugar, lemon zest, vanilla, eggs, flour, baking powder, milk, mixed fruit, sherry, icing, powdered sugar, butter, lemon juice, brandy

Taken from recipes-plus.com/api/v2.0/recipes/27507 (may not work)