Sugarplum Bread is a seasonal sweet bread that is a perfect Christmas breakfast addition. Whether or not you like fruitcake, you'll love this bread.
In a large mixing bowl, combine 2 c flour, yeast and nutmeg. In a medium saucepan over medium low heat, combine milk, sugar and butter stirring constantly until warm and butter has just melted.
Add wet mixture to the dry mixture. Add eggs and vanilla and beat at low speed for 1/2 minute, scraping bowl constantly. Beat for 3 minutes on high speed.
By hand, stir in raisins, fruit cake mix and enough flour to make a soft dough (approximately 3 - 3 1/4 c).
Once dough comes together, knead on a lightly floured surface until smooth (5-8 minutes). Shape into a ball and place in a greased bowl. Turn once to coat the dough. Cover and let rise in a warm place until doubled (about 1 hour).
Punch down and divide dough into 2 halves. Shape into 2 balls and place on a greased baking sheet and pat tops to flatten slightly. Cover and let rise in a warm place until doubled (about 1 hour, 45 minutes).
Bake at 350 for 25 minutes. Remove from baking sheet and cool on a rack.
Drizzle with icing (icing: combine 1 c sifted confectioners sugar with 1/4 t vanilla. Add 3-4 T milk added one at a time until a drizzling consistency is reached).