Christmas loaf

Preheat the oven to 180 ºC (350 ºF). Spray two small loaf tins with non-stick spray. Sprinkle half the cake flour over the dried fruitcake mix, set aside. Sift remaining cake flour, salt and castor sugar together in a large mixing bowl. Sprinkle the instant yeast on top. Melt margarine and add milk, heating slowly if necessary, until mixture is lukewarm. Pour lukewarm milk mixture over dry ingredients and mix well. Add eggs and knead well for five minutes until dough is smooth. The dough will however, still be sticky. Add fruitcake mix and diced marzipan and knead into mixture. Mix well, cover with a damp cloth or plastic wrap and leave in a warm place for about 10 minutes to rest. Mix again, place in prepared tins, cover with plastic and leave to rise for 40 minutes or until doubled in bulk. Remove plastic wrap and bake for about 35-40 minutes or until done in the preheated oven. Cool slightly in the tins before turning out onto a wire rack to cool completely. Serve with butter.
Makes two small loaves.