GLACE FRUIT CAKE:


INGREDIANTS:

BUTTER ,SOFTENED -185 GM
CASTER SUGAR -110 GM
EGGS -3
FINELY CHOPPED GLACE APRICOT -250 GM
FINELY CHOPPED GLACE ORANGE -80 GM
FINELY CHOPPED GLACE GINGER -90 GM
FINELY CHOPPED GLACE FIG -210 GM
PLAIN FOUR -225 GM
SELF –RAISING FLOUR -75 GM
MILK -125 ML
GINGER WINE -60 ML

GINGER SYRUP:

GINGER WINE -60 ML
WATER - 60 ML
CASTER SUGAR -55 GM
LEMON JUICE - 2 TEASPOONS

METHOD:

PREHEAT OVEN TO SLOW [150C/130C FAN-FORCED].LINE THE BASE AND BOTH LONG SIDES OF 14 CM*21 CM LOAF PAN WITH BAKING PAPER,EXTENDING PAPER 5 CM ABOVE SIDES.

BEAT BUTTER AND SUGAR IN 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 THEN SIFTED FLOURS,AND COMBINED MILK AND WINE ,IN TWO BATCHES.SPREAD MIXTURE INTO PAN;BAKE ABOUT 2 HOURS30 MINUTES.
MEANWHILE ,MAKE GINGER SYRUP.

POUR HOT GINGER SYRUP OVER HOT CAKE IN PAN.COVER CAKE WITH FOIL;COOL IN PAN.

GINGER SYRUP:

STIR INGREDIANTS IN SMALL SAUCEPAN OVER LOW HEAT,WITHOUT BOILING ,UNTIL SUGAR DISSOLVES;BRING TO A BOIL,UNCOVERED,WITHOUT STIRRING ,ABOUT 2 MINUTES OR UNTIL SYRUP THICKENS SLIGHTLY.