A smaller amount of mixed fruit results a lighter, but equally delicious fruitcake. A generous slosh of sherry has still been added though, so there's no need to fret.
1.Preheat oven to moderately slow, 160°C. Lightly grease and line base and sides of a 10 x 20cm deep loaf pan.
2.In a large bowl, using an electric mixer, cream butter and sugar together until light and fluffy. Beat in zest and vanilla.
3.Add eggs, one at a time, beating well after each addition.
4.Sift flour and baking powder together. Fold through creamed mixture alternately with milk. Stir sherry through fruit, then gently fold fruit mixture into batter.
5.Pour into prepared pan; bake 1 1/4 hours, until cooked when tested with a skewer. Cool in pan 10 minutes before turning onto a wire rack to cool completely.
6.To make the icing, in a small saucepan, combine all ingredients. Stir over medium heat until smooth. Spread over loaf. When icing has set, cut into slices and serve.
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