Easter Fruit Loaf

Preparation Time: 30 minutes

Cooking Time: 45 minutes

Fruit and Nut Filling:
•	90g butter, softened
•	1/3 cup brown sugar, firmly packed
•	1 tsp vanilla essence
•	110g Sunbeam Ground Almonds
•	100g Sunbeam Sultanas
•	50g Sunbeam Currants
•	70g Sunbeam Glace Cherries, chopped
•	50g Sunbeam Apricots, diced
•	40g Angus Park Cranberries
•	Grated rind of 1 lemon
Buttermilk Dough:
•	2 ½ cups self raising flour
•	1 tsp bi-carb soda
•	1 tsp mixed spice
•	¼ cup castor sugar
•	350ml buttermilk
Topping:
•	1 cup pure icing sugar
•	3 tbs boiling water
•	40g Sunbeam Flaked Almonds, toasted

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.