Pre-heat oven to 180°C/350°F

Grease and flour or line a 9"x13" baking pan

Cream the butter and sugar until light and fluffy (the more you cream the lighter and more voluminous your cake will be).

Add the eggs one at a time and beating each one really well. If you want you can add 1 Tbsp of the flour after each one to stop them splitting. Then add the vanilla bean paste and ginger & lemongrass cordial.

Gradually add the flour and salt and beat until really well combined. If you want you can add a tablespoon of milk at this point.

Put about half of the cake mixture into the prepared pan. Spread the fruit mixture over the top and then dollop the rest of the cake mixture onto the fruit.

Bake for approximately 35 minutes although mine took another 10 minutes (ovens do vary).

Allow the cake to cool to just warm and then make the glaze by mixing the four ingredients together and drizzling over the top.