Scottish Fruited Gingerbread

== Description ==
Patience is a virtue, and (trust me) this stuff is WELL worth the wait!
== Ingredients ==
* ½ lb (250g) plain flour
* 2 teaspoons ground ginger
* 1 teaspoon baking powder
* 1 teaspoon baking soda (bicarbonate of soda)
* 3½ ounces (100g) light brown sugar
* 3 ounces (90g) unsalted butter
* 4 fluid ounces (125ml) golden syrup or light corn syrup
* 5 fluid ounces (150ml) milk
* 2 eggs, lightly beaten
* 2 oranges, zest only
* 2 ounces (60g) dried apricots, finely chopped
== Directions ==
# Grease and line a deep 7-inch (18cm) square cake tin.
# Sift the flour, ginger, baking powder and baking soda together.
# Place sugar, butter, syrup and milk in a pan and warm gently until melted and blended. Do not boil.
# Add to the flour with the eggs and mix thoroughly.
# Stir in orange zest and apricots.
# Turn into the baking tin and bake at 325°F (160°C) for 60 – 65 minutes or until firm to the touch.
# Turn out and cool.
# The flavour of this cake improves with age.
# Store in an airtight container for 2 – 3 days before serving.
Category:Gingerbread Recipes
Category:Dried apricot Recipes
Category:Egg Recipes
Category:Wheat flour Recipes
Category:Golden syrup Recipes
Category:Light brown sugar Recipes
Category:Light corn syrup Recipes
Category:Milk and cream Recipes
Category:Orange peel Recipes
Category:Scottish Desserts