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Recipes Cakes & Loaves Ginger Ale Fruit Cake

Ginger Ale Fruit Cake

Ginger Ale Fruit Cake is a Kiwi twist on a Christmas classic! Packed with plump dried fruits, a touch of ginger spicethis cake is moist and flavourful. It’s an easy-to-make treat that’s perfect for sharing with friends and whānau this holiday season.

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

3½hrs + overnight
Prep Time
(14)
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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.

Products used in this recipe

Edmonds Baking Powder NZ Edmonds Cooking

Baking Powder
Edmonds Standard Flour 1.5kg FOP

Standard Grade Flour

Add your review

Adrienne

Easy cake to make and always a success .. My mother-in-law introduced me to the recipe and I add some cashew nuts like she did ! Delicious.

Aroha

This is the best fruit cake recipe ever. So easy moist and delicious.
Thank you Aotearoa.

Barrbara

Imake this minus the peel. Delicious cake

Barrbara

I make this for my Christmas cake. Lovely & light

Linda

I have baked this many times. I do use more than 300ml of ginger ale. For brown paper I just use 2 small brown bags and bark at160 (fan forced) for 75 minutes. Perfect every time

Carol

I had this for my wedding cake minus the peel and my mum used to make it every Xmas ,must be my turn to try it

J

Has been used by 3 generations in my family and never fails. I use ginger beer instead of ginger ale. I leave out the peel and leave out 1/4 cup of the currants and instead add half a cup of halved glacé cherries. I press the top with blanched almonds in circular pattern before cooking.

Maureen

Cool as. Fruit Cake easy to make, comes out lovely and moist.

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

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