I find fruit cakes can be tricky they often can be too dry, sometimes a bit too Christmas cake-y and lets face it they have 'old people' stamped all over them, lol.
I found this recipe on The Guardian website you'll find the article (and the science bit) here.
The golden syrup adds a lovely flavour and colour to the cake and I am converted to the idea the Guardian suggest of using strong bread flour in the cake in place of plain flour, it really did help 'hold the fruit up' IE the fruit didn't sink to the bottom of the cake as it often can do.
The blurb above the recipe in the link gives you all the science bit about the syrup and bread flour, very interesting.
I used raisins, and a dried berry mixes consisting of blueberries, cranberries, cherries and strawberries (I didn't add the strawberries as they were my cooks treat)
this recipe is a keeper and I shall be baking this one again.
Golden syrup fruit cake
50g light soft brown sugar
100g golden syrup, plus an extra tbsp for the top
2 large eggs
450 - 500g chopped dried fruit
200g strong white flour
1 level tsp baking powder
2 level tsp mixed spice
75g ground almonds
50ml milk50ml whisky, plus an extra tbsp for the top.
Beat the butter, brown sugar and syrup until light and fluffy.
Whisk in the eggs, one at a time, until combined, then stir in the fruit.
Sift the flour, baking powder and spice together, then stir with the almond, milk and whisky into the fruit mixture.
Line a 2lb loaf tin, spoon the mixture into the tin, smooth the top, cover the to with a sheet of foil and scrunch it secure at the sides., then bake at 180c for 45 minutes or until a skewer comes out clean.
Cool for 5 minutes. In a cup, stir together the remaining syrup and whisky. Prick the surface of the cake, spoon over the syrup and leave to cool.