Ginger Ale Fruit Cake

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

3½hrs + overnight
Prep Time
Ginger Ale Fruit Cake


  • 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


  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.

Add your review


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


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