Recipe

Glacé fruit loaf with ginger syrup

Jun 30, 1975 2:00pm
  • 2 hrs 30 mins cooking
  • Serves 8
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Ingredients

Glacé fruit loaf with ginger syrup
  • 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

Glacé fruit loaf with ginger syrup
  • 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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