|Sugar||6 Ounce (175 Gram)|
|Yeast||1 Ounce (25 Gram)|
|Tepid milk||7 Fluid Ounce (200 Milliliter)|
|Flour||1 Pound (450 Gram)|
|Ground cinnamon||1 Teaspoon|
|Ground allspice||1 Teaspoon|
|Eggs||2 , beaten|
|Chopped mixed peel||4 Ounce (125 Gram)|
|Sultanas||4 Ounce (125 Gram)|
|Walnuts||3 Ounce, chopped (75 Gram)|
|Icing||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
|Butter||1 Ounce, melted (25 Gram)|
|Lemon juice||15 Milliliter (1 Tablespoon)|
|Vanilla essence||1⁄2 Teaspoon (Leveled)|
|Icing sugar||8 Ounce (225 Gram)|
Mix 5 ml./ 1 teaspoon of sugar, the yeast and 30 ml./ 2 tablespoons of tepid milk to a paste.
Set aside in a warm place for 15 minutes or until the mixture is frothy.
Sift the flour and spices into a large bowl.
Add the yeast mixture, the remaining sugar, the remaining milk and the eggs and mix to a smooth dough.
Knead for about 10 minutes or until smooth and elastic.
Set aside in a warm place for 1 hour or until the dough has doubled in size.
Knead the dough again for 5 minutes.
Knead in the mixed peel, sultanas and walnuts until they are distributed throughout the dough.
Shape the dough into an oval and put it on a well-greased baking sheet.
Set aside in a warm place for 30 minutes.
Put into the oven preheated to fairly hot (200°C/400°F or Gas Mark 6) and bake for 10 minutes.
Reduce the oven temperature to moderate (180°C/350°F or Gas Mark 4) and continue to bake for a further 35 minutes.
Cool on a wire rack.
To make the icing, beat the butter, lemon juice and vanilla together.
Gradually beat in the icing sugar until the mixture is of a thick spreading consistency.
When the bread is cool, generously spread the icing over the top and sides.