Ginger Ale Fruit Cake

Make sure you plan ahead for the overnight soaking of the fruit.

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Tips Photo credit: Edmonds Illustrated Cookbook II
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Prep Time: 3½hrs + overnight Servings: 16-20
  • 1¼ cups sultanas

    1¼ cups dates

    1¼ cups currants

    1¼ cups raisins

    ¼ cup mixed peel

    300ml ginger ale

    225g butter, softened

    1 cup sugar

    4 eggs

    2 cups Edmonds standard flour

    1 tsp Edmonds baking powder

    ¼ tsp grated lemon rind

    ½ tsp vanilla essence

    ½ tsp almond essence

  • 1. Combine sultanas, dates, currants, raisins and peel with the ginger ale in a large bowl. Leave in a warm place overnight.

  • 2. The next day preheat the oven to140˚C. Line a 23cm round cake tin with two layers of brown paper followed by one layer of baking paper.

  • 3. Cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Sift flour and baking powder together. Add to creamed mixture, stirring well.

  • 4. Add soaked fruit mixture, lemon rind, vanilla and almond essences. Stir well. Spoon mixture into prepared tin.

  • 5. Bake for 3 hours or until an inserted skewer comes out clean. Leave in tin until cold.

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