*Glace Fruit Cakes with Ginger Syrup*
Serves 12

Delicious little individual fruity cakes served with a delectable ginger syrup!

105g slivered almonds (3/4 cup)
90g butter, softened (3 ounces)
2 tsp finely grated lemon zest
165g caster sugar (3/4 cup)
2 large free range eggs
75g self raising flour (1/2 cup)
110g plain flour (3/4 cup)
80ml milk (1/3 cup)
4 slices glace pineapple, chopped coarsely
70g red glace cherries, halved (1/3 cup)
70g green glace cherries, halved (1/3 cup)
75g coarsely chopped candied ginger (1.3 cup)
an extra 70g of slivered almonds (1/2 cup)

for the ginger syrup:
180ml of water (3/4 cup)
165g of caster sugar (3/4 cup)
1 inch piece of fresh ginger, grated

To serve:
icing sugar and cream

Preheat the oven to 170*C/325*F/ gas mark3.   Butter a 12 hole medium muffin cup pan and line the bases with parchment paper cut to fit.  Sprinkle the almonds into the bottoms.

Cream the butter, lemon zest and sugar together in a bowl with an electric whisk until light and fluffy.  Beat in the eggs, one at a time.  Sift the flours together.  Stir into the creamed mixture along with the milk, fruits and additonal almonds.  Spread this batter into the prepared muffin cups.  Bake for about 25 minutes, until risen and a toothpick inserted in the centre comes out clean.

While they are baking make the syrup.  Stir the syrup ingredients together in a small saucepan over medium heat without boiling, until the sugar dissolves.  Bring to the boil, then reduce the heat and simmer, uncovered without stirring for about 5 minutes or so until the mixture is slightly thickened.

Remove the baked cakes from the oven,  Pour the hot syrup evenly over all.  Allow the cakes to cool completely in the tins before removing.

Serve warm, dusted with icing sugar and with cream for pouring.