| 1. | Preheat oven to 180°C |
| Dough: |
| 2. | Sift self raising flour, bi-carb soda, mixed spice and castor sugar into a large bowl. Pour in buttermilk and mix with a butter knife to combine. Tip onto a floured surface and knead for 1 minute. Roll out to a 40cm x 30cm rectangle. |
| 3. | Cream butter, sugar and vanilla essence until light and fluffy. Thinly spread creamed butter mix over dough and sprinkle evenly with almond meal. Combine all the fruit in a small bowl and spread on top of the almond meal. |
| 4. | Roll into a loaf, place on a greased paper lined oven tray and set aside for 15 minutes to allow dough to rise. |
| 5. | Bake for 45 minutes. Remove from oven and cool on a wire rack. When cool, ice and sprinkle with toasted flaked almonds. |
| Icing: |
| 6. | Combine sifted icing sugar with boiling water. |
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