Ginger ale fruit cake

Ginger ale fruit cake

By
From
Gran's Kitchen
Photographer
Sally Greer

“I used to send a fruit cake variation to my brothers serving overseas during World War II. It had no eggs in it but was laden with brandy, so it would keep.” – Dulcie

Ingredients

Quantity Ingredient
240g ginger ale
225g sultanas
225g dates
225g currants
225g raisins
2 tablespoons lemon rind
225g butter
225g sugar
4 eggs
280g flour
1 teaspoon baking powder
1/2 teaspoon almond essence
1 teaspoon vanilla essence
1 tablespoon brandy

Method

  1. Soak fruit overnight in ginger ale.
  2. Cream butter and sugar very well. Beat in eggs one at a time then add sifted flour and baking powder. Add soaked fruit and, lastly, essences and brandy.
  3. Bake for 1½ to 2 hours in a paper-lined tin at 160°C.
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