Got friends coming around for Anzac Day morning tea? Then this loaf is for you!
2 Billy Tea tea bags
375g box mixed dried fruit
1 cup cooled, black tea (See Tip)
1 cup brown sugar, firmly packed
1 egg, lightly beaten
2 1/3 cups self-raising flour
Ground cinnamon, to decorate
75g unsalted butter, chopped, at room temperature
1 teaspoon vanilla extract
1½ cups icing sugar mixture
2 tablespoons custard powder
1 tablespoon milk
Place tea bags in a heatproof jug. Add 1 cup boiling water. Stand for 5 minutes. Remove tea bags. Refrigerate tea until cold.
Combine fruit, tea and sugar in a large bowl. Mix well. Cover with plastic wrap. Stand overnight.
Grease a 14cm x 24cm large loaf pan. Line base and sides with paper, extending paper 4cm above pan edges.
Stir egg into fruit mixture. Add flour. Stir until combined. Pour into prepared pan. Smooth over top.
Cook in a slow oven (150C) for about 1 hour and 10 minutes to 1 hour and 15 minutes, or until a skewer inserted into the centre comes out clean. Remove. Stand in pan for 30 minutes. Transfer to a wire rack to cool completely.
To make frosting, beat butter, vanilla and half the combined sifted sugar and custard powder in a small bowl of an electric mixer until pale and creamy. Add remaining sugar and custard powder with milk. Beat until light and fluffy.
Spread frosting over top of loaf. Sprinkle with cinnamon.
TIP! If you prefer, omit the frosting and serve fruit loaf warm or cold with butter. Loaf can also be sliced and frozen for up to two months. Toast from frozen.