Seasonal Fruit Loaf

Time: 45 mins
Servings: 6-8
Difficulty: Medium

Ingredients

• 1 x Brumby’s Fruit Loaf

• 1 litre milk or buttermilk

• 1 tsp vanilla essence

• 250g buttercream icing mix

• 500g pre-made white buttercream icing

• Handful blueberries

• Handful raspberries

• 5 thin Slices of Lemon

• 2 thyme sprigs

Instructions

1. Pre Heat oven to 180 Degrees, then get your fruit loaf and slice it into thirds long ways.

2. Lay the slices of fruit loaf down flat in an oven-proof dish and cover with milk and let soak for 20 minutes

3. Drain any leftover milk and bake in the oven for 25 minutes, this will give your loaf a soft dense cake texture.

4. Once baked, let cool, while it's cooling make up your buttercream according to packet instructions.

5. Once the fruit loaf slices are cooled, place one slice on a serving dish and cover with half of the buttercream, then layer the second slice on top and cover with the rest of the buttercream, then put the last slice of fruit loaf on top.

6. Cover the whole cake with the white premade buttercream icing, this can be as rugged as you like. Use a flat plastic spatula or the back of a spoon but for a cleaner look use an offset icing spatula.

7. Garnish the cake with your lemon slices, blueberries, raspberries and sprigs of thyme, then dust with icing sugar and impress your guests!

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