125 g butter, melted
½ cup brown sugar, firmly packed
⅓ cup caster sugar
1 teaspoon vanilla extract
1 cup plain flour
1 teaspoon baking powder
2 teaspoons ground ginger
2 tablespoons chopped glacé ginger
1 cup dried fruit medley, chopped
- Preheat the oven to 180°C (160°C fan forced). Line a 20cm square cake pan with baking paper, leaving an overhang on two sides. Place butter and sugars in a bowl, whisk until smooth and combined.
- Add egg and vanilla to bowl and whisk to combine. Sift flour, baking powder and ground ginger over the mixture and stir until just combined. Fold through glacé ginger and dried fruit.
- Transfer batter to prepared pan and smooth the top. Bake in the oven for 25-30 min or until cooked when tested with a skewer. Allow to cool completely in pan over a wire rack. To serve, remove from pan and cut into 16 squares. Dust lightly with icing sugar and store in an airtight container for up to 2 days.