Candied Fruit Cake

Name: Candied Fruit Cake
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

14 ingredients

4 steps

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

Directions

1

Preheat oven to 300°F. Line base and long sides of an 8x5 inch loaf pan with baking paper, extending paper 2 inches above sides.
2

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.
3

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.
4

Pour hot ginger syrup over hot cake in pan. Cover with foil and let cool in pan.