Minced Christmas Cake

This is the Minced version of Christmas cake; it is, less expensive and easier to make, but just as delicious.

Dissolve yeast in warm milk and leave for about 10 minutes until creamy. Meanwhile, place dry ingredients in a bowl and rub in the softened butter. In a processor combine egg, cream cheese and brandy and pulse. Pour the liquid mixture into the dry ingredients and mix well. When the dough has just begun to form, turn it out onto a lightly floured surface, and knead in the dried fruit and nuts. Continue kneading until smooth.
Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume - about 1 hour.
On a floured surface deflate the dough then shape into a wide oval with a hollow along the centre. Roll the marzipan into a sausage shape and place it in the centre of the dough. Fold the dough over, forming a ridge on top and pinch seams together to seal. Cover with a damp cloth and let rise for a further 40 minutes.
Bake in a preheated oven at 180 degrees for 30 to 40 minutes, or until golden brown. Allow loaf to cool on a wire rack. Dust the cooled loaf with melted butter, then icing sugar, and sprinkle with cinnamon.
This will keep well in an airtight container for a week.