from Donna Hay

Summer fruit cake with orange icing

1 1/4 cups cranberries
1 1/4 cups dried peaches
2/3 cup (5 fluid oz) orange liqueur (I use orange juice)
250 g (8 3/4 oz) butter unsalted and softened
1 cup caster (superfine) sugar
1 teaspoon vanilla extract
4 eggs
2 cups (11 1/2 oz) plain (all-purpose) flour sifted
2 1/2 teaspoons baking powder
1 cup (8 fluid oz) milk

Icing: 3/4 cup (4 1/2 oz) icing (confectioner's) sugar
2 teaspoons hot water
1 tablespoon orange liqueur (I use orange juice)

Place cranberries, peaches and liqueur (or juice) in saucepan over low heat and cook for 5 minutes or until the liqueur has evaporated and the fruit is soft.
Allow to cool completely.

Preheat oven to 160C (320F).

Place the butter, sugar and vanilla in an electric mixer and beat for 8-10 minutes or until light and creamy.

Add the eggs, one at a time, beating well after each addition.
Sift over the flour and baking powder and beat until well combined.
Fold through the milk and the cranberry mixture.
Spoon the mixture into a lightly greased 26cm (10 1/4 inch) fluted bundt tin and bake for 45-50 minutes or until cooked. Test with a skewer.
Turn out and cool on wire rack.

Combine icing ingredients. Spoon over the cake to serve.

{note from me... this is quite a large cake}