Preheat oven to 170C. Grease a 18x6cm cake loaf tin.
Mix the dried fruits with 1.5 tbsp of flour.
Place softened butter into a mixing bowl. Add in icing sugar. Using a whisk or handheld mixer, cream to a pale and fluffy mixture.
Add in the large egg and egg yolk and slowly whisk into the butter mixture. Scrape the bottom of the mixing bowl to ensure the egg is mixed well. Add in vanilla extract and milk. Mix well.
Sift the remaining flour and baking powder into the mixing bowl. Using a spatula, fold in the flour till it is well-mixed.
Add in the dried fruits and flour. Fold to incorporate into the batter.
Scoop the batter into prepared cake tin. Bake for about 30-35 mins.
While the cake is baking, prepare the syrup by combining the ingredients in a pan. Bring it to a brief boil.
Remove the pan from heat and set aside to cool.
Once cake is baked, brush or spoon the syrup over the top of the cake (while it is hot). You may or may not use all of the syrup.
Leave the cake to cool slightly before removing from cake tin. Wrap the cake with cling wrap when it has cooled to slightly warm to touch.