Scottish Fruited Gingerbread

• plain flour↗1⁄2 lb
• ground ginger↗2 teaspoons
• baking powder↗1 teaspoon
• baking soda↗1 teaspoon
• light brown sugar↗3 1⁄2 ounces
• unsalted butter↗3 ounces
• golden syrup or light corn syrup↗4 fluid ounces
• milk↗5 fluid ounces
• eggs, lightly beaten↗2
• oranges, zest only↗2
• dried apricots, finely chopped↗2 ounces

Step-by-step instructions

1. 1

   Grease and line a deep 7-inch square cake tin.

2. 2

   Sift the flour, ginger, baking powder and bicarbonate of soda together.

3. 3

   Place sugar, butter, syrup and milk in a pan and warm gently until melted and blended.

4. 4

   Do not boil.

5. 5

   Add to the flour with the eggs and mix thoroughly.

6. 6

   Stir in orange zest and apricots.

7. 7

   Turn into the baking tin and bake at 325ºF for 60-65 minutes or until firm to the touch.

8. 8

   Turn out and cool.

9. 9

   The flavour of this cake improves with age.

10. 10

    Store in an airtight container for 2-3 days before serving.