1.Preheat oven to 150°C. Grease 14cm x 21cm loaf pan and line base and sides with baking paper, extending paper 5cm above long sides.
2.Beat butter and sugar in a 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 and sifted flours, then combined milk and wine, in two batches. Spread mixture into pan; bake about 2½ hours.
3.To make ginger syrup, stir ingredients in small saucepan over low heat, without boiling, until sugar dissolves. Bring to the boil. Boil, uncovered, without stirring, about 2 minutes or until syrup thickens slightly.
4.Pour hot syrup over hot loaf in pan. Cover loaf with foil; cool in pan.