1 cup mixed candied fruit or fruit peels (to taste)
1/2 cup chopped pecans or walnuts (to taste)
FOR THE FROSTING:
4 ounces cream cheese (room temperature)
1/2 teaspoon vanilla extract
1 1/2 cups powdered icing sugar (or ½ cup more as needed)
1-2 Tablespoons heavy cream (as needed)
Preheat oven to 350º Fahrenheit.
Grease and line a 9″ x 4″ loaf pan with parchment paper. Set aside.
In a small bowl, combine the flour, baking powder, salt and spices. Set aside.
In a large bowl, combine the butter and brown sugar and beat until light and fluffy (about 2 minutes).
Add the warm water, milk, vanilla and eggs. Beat until thoroughly combined.
Add half of the flour mixture, mix just until combined, and then the remaining half and mix just until combined. Do not overmix.
Fold in the candied peel and nuts, adding more or less as you’d like it to taste.
Spread the mixture into the prepared loaf pan and bake for 40-50 minutes until an inserted toothpick comes out clean. Allow the loaf to cool in the pan for 10 minutes, then remove it to a wire rack to cool completely.
For the frosting, beat the cream cheese, vanilla and powdered icing sugar for 2 minutes until smooth and light. Adjust the consistency with more powdered sugar or cream to make it easy to spread.