Name: Glacé fruit loaf with ginger syrup
Cook time: 150 min
Total time: 150 min
Yield: 8
Ingredients: 185 gram butter, softened; 1/2 cup (110g) caster sugar; 3 eggs; 1 cup (250g) finely chopped glacé apricot; 1/2 cup (80g) finely chopped glacé orange; 1/2 cup (90g) finely chopped glacé ginger; 3/4 cup (210g) finely chopped glacé fig; 1 1/2 cup (225g) plain flour; 1/2 cup (75g) self-raising flour; 1/2 cup (125ml) milk; 1/4 cup (60ml) ginger wine; Ginger syrup; 1/4 cup (60ml) ginger wine; 1/4 cup (60ml) water; 1/4 cup (55g) caster sugar; 2 teaspoon lemon juice

Ingredients

185 gram butter, softened

1/2 cup (110g) caster sugar

3 eggs

1 cup (250g) finely chopped glacé apricot

1/2 cup (80g) finely chopped glacé orange

1/2 cup (90g) finely chopped glacé ginger

3/4 cup (210g) finely chopped glacé fig

1 1/2 cup (225g) plain flour

1/2 cup (75g) self-raising flour

1/2 cup (125ml) milk

1/4 cup (60ml) ginger wine

Ginger syrup

1/4 cup (60ml) ginger wine

1/4 cup (60ml) water

1/4 cup (55g) caster sugar

2 teaspoon lemon juice

Method

1.Preheat oven to 150°C. Grease 14cm x 21cm loaf pan and line base and sides with baking paper, extending paper 5cm above long sides.

2.Beat butter and sugar in a small bowl with electric mixer until just combined. Add eggs, one at a time, beating until just combined between additions. Transfer to large bowl. Stir in fruit and sifted flours, then combined milk and wine, in two batches. Spread mixture into pan; bake about 2½ hours.

3.To make ginger syrup, stir ingredients in small saucepan over low heat, without boiling, until sugar dissolves. Bring to the boil. Boil, uncovered, without stirring, about 2 minutes or until syrup thickens slightly.

4.Pour hot syrup over hot loaf in pan. Cover loaf with foil; cool in pan.

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Ingredients

Method

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