1.Preheat oven to slow 150°C (130°C fan-forced). Line the base and both long sides of 14cm x 21cm loaf pan with baking paper, extending paper 5cm above sides.
2.Beat butter and sugar in 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 then sifted flours, and combined milk and wine, in two batches. Spread mixture into pan; bake about 2 hours 30 minutes.
3.To make ginger syrup; stir ingredients in small saucepan over low heat, without boiling, until sugar dissolves; bring to a boil. Boil, uncovered, without stirring, about 2 minutes or until syrup thickens slightly.
4.Pour hot ginger syrup over hot cake in pan. Cover cake with foil; cool in pan.
Ginger wine, a beverage that is 14% alcohol by volume, has the piquant taste of fresh ginger.You can substitute it with dry (white) vermouth, if you prefer. Any type or combination of glace fruit can be used in this recipe.Note