Chai Spiced Fruitcake

• 4 tea bags Chai
• 4 tablespoons amaretto
• 4 tablespoons orange marmalade thick cut
• 1 cup red seedless grapes halved
• 3/4 cup citrus peel chopped
• 1 7/8 cups dried cherries
• 1 7/8 cups dried cranberries
• 1 cup butter room temperature
• 1 7/8 cups caster sugar
• 4 eggs lightly beaten
• zest a lemon
• 1 3/4 cups plain flour sifted
• 1/2 teaspoon baking powder
• 1 tablespoon cinnamon
• 3 1/3 cups icing sugar
• 7/8 cup softened butter
• 1 Orange
• fruits to decorate

1. 1. Make the chai tea by boiling 200ml of water and brew the bags. In the mean time Add the amaretto, marmalade, citrus peel and red grapes to the tea and soak overnight.
2. 2. The next day preheat the oven to 160C and grease a 20cm round tin and line it with greaseproof paper. Cream the butter and sugar together until light and fluffy. Slowly add the eggs beating slowly after each addition then fold in the flour, cinnamon and lemon zest.
3. 3. Drain the soaked fruit but don't discard the juices. Add the fruit to the cake mixture and a couple tablespoons of the juice. Pour into the prepared tin and level the mixture, then bake for around 1 hour. When the top starts to get golden stick a toothpick in and check when it comes out clean. Let it cool on a rack.
4. 4. While still warm poke the cake with a fork and soak with the rest of the amaretto and marmalade juice. Let it cool completely before taking it out of tin.
5. 5. To make the icing beat all the ingredients together and cover the top of the cake using a palette knife.

amaretto, orange marmalade, red seedless grapes halved, dried cherries, cranberries, butter, caster sugar, eggs, zest a lemon, flour, baking powder, cinnamon, icing sugar, butter, orange

Taken from www.yummly.com/recipe/Chai-Spiced-Fruitcake-1650433 (may not work)