Ginger Ale Fruit Cake

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

3½hrs + overnight

Prep Time

(6)

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Ingredients

1¼ cups sultanas
1¼ cups dates
1¼ cups currants
1¼ cups raisins
¼ cup mixed peel
300ml ginger ale
225g butter, softened
1 cup Chelsea white 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

Method

Combine sultanas, dates, currants, raisins and peel with the ginger ale in a large bowl. Leave in a warm place overnight.
The next day preheat the oven to 140˚C. Line a 23cm round cake tin with two layers of brown paper followed by one layer of baking paper.
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.
Add soaked fruit mixture, lemon rind, vanilla and almond essences. Stir well. Spoon mixture into prepared tin.
Bake for 3 hours or until an inserted skewer comes out clean. Leave in tin until cold.

Add your review

Katrina

Love this recipe! Great Christmas cake

Leigh

3rd generation making this cake for Christmas. Even won over my hubby who doesn’t like traditional Christmas cake and it freezes well

Heather.

My mum made this recipe & now I make it. I do not include the peel & bump up the mixed fruit to replace the peel. It’s a great recipe & a great cake. Thanks

Karen Hill

We've used this recipe in our family for decades as our Christmas cake. First by my mum, now me. Love it. ❤️

Louise Swann

Absolute

Ginger Ale Fruit Cake

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