Glazed fruit sticky cake

My Mum gave me a Mary Berry cookbook At Home which I have used often and love the recipes which I have tried.  The only recipe which did not work was the one for Cornish Sticky Cake, it rose very fast and very high and then collapsed.  My guess is that there is something wrong with the ingredients probably too much raising agent.  I considered fiddling with the recipe to try to fix it but in the end decided to use an old plain loaf cake recipe from Mum’s friend Mrs Campbell.  The recipe below is Mary Berry’s fruit topping on Mrs Campbell’s loaf and it’s lovely!

GLAZED FRUIT STICKY CAKE

FRUIT LAYER

15 ml golden syrup

50 g butter

25g sticky brown sugar

40 g flaked almonds

40 g quartered glacé cherries

25 g sultanas

25 g chopped ginger preserve (recipe here)

CAKE

115 g soft butter

¾ cups sugar

2 eggs

1½ cups flour

2 tsp baking powder

½ cup milk

1 tsp vanilla essence

20 ml ground ginger

Grease and line a large loaf tin with baking paper

FRUIT TOPPING METHOD

Gently heat syrup, butter and sugar in a saucepan. When melted add almonds, cherries, sultanas and ginger. Stir to combine and spoon into the base of pan

CAKE METHOD

• Beat butter and sugar until creamy
• add other ingredients and mix to combine
• Spoon on top of the fruit layer.
• Bake for 55 min at 180º C
• Cool for 5 – 10 min, tip upside down and remove paper