MAKES: 1 LOAF

Ingredients

1 pkt dry yeast (7g)

3 cups bread flour – 500g

1/4 tsp ginger

1/3 cup dry skimmed milk – 40g

1/2 tsp salt

1/2 cup granulated sugar – 105g

1/2 cup soft margarine – 115g

Grated rind 1 lemon

1/4 tsp nutmeg

1/2 cup chopped almonds (toasted first) – 65g

2 eggs (lightly beaten)

3/4 cup warm water

1 tsp almond essence

1 tsp rum extract

1/4 cup raisins (optional)

1/4 cup currants (optional)

1/4 cup glace cherries (cut-up)

1/4 cup mixed peel

1 cup icing sugar

2 tbsp milk

Place yeast, flour, ginger, milk, salt, sugar, margarine, lemon rind, nutmeg and almond in bread machine. Then mix wet ingredients together (eggs, water, essences) and add to mixture.  Use basic raisin dough setting.  When machine beeps/stops add in raisins/currants/cherries, mixed peel.

Once finished, shape on baking sheet then brush with melted butter and cover with a tea towel and leave to prove around 45-1 hour.  Then bake at 180 degrees for 30-40 mins until golden brown (if too golden when not ready, put foil or baking paper over top).

When bread comes out of oven, make up icing (icing sugar and milk) and whilst bread is still hot (but not too hot) cover with icing (place greaseproof under to catch drips).