Name: Glacé fruit cake
Cook time: 170 min
Total time: 170 min
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; 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

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 slow 150°C (130°C fan-forced). Line the base and both long sides of 14cm x 21cm loaf pan with baking paper, extending paper 5cm above sides.

2.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 hours 30 minutes.

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

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

Ginger wine, a beverage that is 14% alcohol by volume, has the piquant taste of fresh ginger.You can substitute it with dry (white) vermouth, if you prefer. Any type or combination of glace fruit can be used in this recipe.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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