• 150 g (5 oz) butter
  • 150 g (5 oz) golden syrup
  • 150 g (5 oz) black treacle
  • 150 g (5 oz) plain flour
  • 150 g (5 oz) wholemeal bread flour
  • 4 teaspoons ground ginger
  • 1 teaspoon ground mixed spice
  • 1 teaspoon bicarbonate of soda
  • 2 eggs, beaten
  • 4 tablespoons milk
  • 1 tablespoon apricot jam
  • 125 g (4 oz) exotic dried fruit, cut into strips
  • 1 piece stem ginger, drained and sliced

Put the butter, syrup and treacle in a saucepan and heat gently, stirring occasionally until the butter has melted. Remove from the heat and cool for 5 minutes.

Mix all the dry ingredients together in a large mixing bowl. Gradually mix in the syrup mixture then the eggs and milk and beat well until smooth.

Pour into a greased 1 kg (2 lb) loaf tin, its base and 2 long sides also lined with oiled greaseproof paper. Bake in a preheated oven, 160°C (325°F), Gas Mark 3, for 50–60 minutes until well risen, the top has cracked and a skewer inserted into the centre comes out clean. Leave to cool in the tin for 10 minutes then loosen the edges and lift out of the tin using the lining paper. Transfer to a wire rack, peel off the lining paper and leave to cool.

Spread the top of the cake with the apricot jam, then decorate with strips of exotic dried fruit and ginger.

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