Step 1

Combine sherry or apple juice and dried fruit in a saucepan over low heat. Cook for 1-2 mins or until just heated through. Set aside to cool.

Step 2

Meanwhile, combine the milk, water, yeast and 1 tsp of the sugar in a small bowl. Set aside for 5 mins or until frothy.

Step 3

Combine flour, lemon rind, salt and remaining sugar in a large bowl. Make a well in the centre. Add yeast mixture, egg and butter and stir to combine. Turn onto a lightly floured surface and knead for 10 mins or until smooth and elastic. Add the fruit mixture and knead for 2-3 mins or until just combined. Place in a lightly greased bowl and cover with plastic wrap. Set aside in a warm, draught-free place for 11/2 hours or until the dough doubles in size.

Step 4

Preheat oven to 180°C. Grease a 15cm (base measurement) round cake pan and line the base with baking paper. Line the side with 2 layers of baking paper, allowing it to extend 12cm above the edge.

Step 5

Turn the dough onto a floured surface and knead until smooth. Shape into a ball. Place in the prepared pan. Loosely cover with plastic wrap and place in a warm, draught-free place for 30 mins or until dough rises just above rim of the pan.

Step 6

Bake for 35-40 mins or until loaf sounds hollow when tapped on top. Set aside in pan for 10 mins before transferring to a wire rack to cool completely.

Step 7

Sift the icing sugar into a medium bowl. Stir in enough water to make a runny paste. Use food colouring to tint the icing pink. Spread on top of the loaf. Sprinkle with 100’s & 1000’s. Set aside to set.