Candied Fruit Cake - cooking recipe

Ingredients
    15 tbsp butter, softened
    1/2 cup granulated sugar
    3 None large eggs
    9 oz finely chopped glace apricot
    3 oz finely chopped glace orange
    3 oz finely chopped glace ginger
    7.5 oz finely chopped glace fig
    1 2/3 cups all-purpose flour, sifted
    1/2 cup self-rising flour, sifted
    1/2 cup milk
    -1 None Ginger Syrup
    1/4 cup ginger wine
    1/4 cup granulated sugar
    2 tsp lemon juice
Preparation
    Preheat oven to 300\u00b0F. Line base and long sides of an 8x5 inch loaf pan with baking paper, extending paper 2 inches above sides.
    In a stand mixer, beat butter and sugar until just combined. Add eggs, 1 at a time, beating until combined between additions. Stir in fruit, flour then milk. Transfer to prepared pan and bake for 2 hours 30 mins.
    Meanwhile, to make the ginger syrup, combine ginger wine, sugar, lemon juice and 1/4 cup water in a small saucepan. Stir over low heat, without boiling, until sugar dissolves then bring to a boil. Boil, without stirring, for 2 mins, or until syrup thickens slightly.
    Pour hot ginger syrup over hot cake in pan. Cover with foil and let cool in pan.

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