1½ cups dried fruit (raisins, sultanas, fruitcake mix)
zest from 1 lemon
½ cup very warm water with a pinch of sugar added
1 packet (1/4 oz) active-dry yeast
¼ cup sugar
1 egg
1 teaspoon vanilla
1½ teaspoons pumpkin pie spice (or ½ teaspoon. cinnamon and ¼ teaspoon each: clove, ginger, allspice, nutmeg)
4 cups bread flour
1 teaspoon salt
2 tablespoons melted butter (if using unsalted butter, add an additional pinch of salt)
Instructions
In a small pan, heat liquid until steaming, but not boiling. Remove from heat.
Add dried fruit and lemon zest. Cover tightly and let fruit sit for at least 2 hours. Strain into a bowl,. Press firmly on fruit to remove excess liquid. Reserve 1 cup of liquid, discarding any remaining. If necessary, add water to bring the amount to a full cup.
In a small bowl or cup, combine the warm water and yeast. Let it sit until foamy - about 5 minutes.
In a large bowl (a sturdy stand mixer is recommended), combine the cup of reserved liquid, ¼ cup sugar, egg, vanilla, spices, yeast mixture, and 2 cups of the bread flour. Beat until well combined.
Switch to a dough hook and add remaining flour and salt. Knead by machine for 3 minutes, then drizzle in the butter and knead for an addition minute. Add fruit and mix until combined. (If kneading by hand, add the butter along with the last 2 cups of flour, then move dough to a floured surface and knead 6 minutes, working the fruit in at the end.)
Transfer dough into a large greased bowl, cover with plastic wrap, and allow dough to rise until doubled. This may take 1½ hours or more, depending on the warmth of your kitchen.
Grease a 9-inch round cake pan and line the bottom with a piece of parchment.
Turn dough out onto a lightly floured surface and knead a few times to distribute the fruit evenly. Form into a ball and place in prepared pan. Cover and let rise until almost doubled.
Heat oven to 375 F. Bake bread for approximately 50 minutes. The top should be dark brown. Turn the bread out onto a cooling rack. The bottom should sound hollow when tapped. (If in doubt, give it a few more minutes in the oven.) Allow the bread to cool completely before cutting.
Recipe by The Rowdy Baker at http://www.therowdybaker.com/?p=8734