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

 * 1) Grease and line a deep 7-inch (18cm) square cake tin.
 * 2) Sift the flour, ginger, baking powder and baking soda together.
 * 3) Place sugar, butter, syrup and milk in a pan and warm gently until melted and blended. Do not boil.
 * 4) Add to the flour with the eggs and mix thoroughly.
 * 5) Stir in orange zest and apricots.
 * 6) Turn into the baking tin and bake at 325°F (160°C) for 60 – 65 minutes or until firm to the touch.
 * 7) Turn out and cool.
 * 8) The flavour of this cake improves with age.
 * 9) Store in an airtight container for 2 – 3 days before serving.