Candied Fruit Cake

• 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

1. Preheat oven to 300u0b0F. 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.

butter, granulated sugar, eggs, glacue apricot, glacue orange, glacue ginger, glacue fig, flour, flour, milk, ginger syrup, ginger wine, granulated sugar, lemon juice

Taken from recipes-plus.com/api/v2.0/recipes/37036 (may not work)