Ginger Ale Fruit Cake

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

3½hrs + overnight
Prep Time
Ginger Ale Fruit Cake

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

  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 to 140˚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.