Gran’s Ginger Ale Fruit Cake is a delightful fruitcake has been passed on through generations of our family and my great grandmother would beat and mix this cake by hand using a wooden spoon.
Do hope you enjoy! :-) Also as you can see by the photo this yummy cake also makes a wonderful dessert, simply warm in the microwave and add ice cream or custard or be a devil and add both. :-)


Ingredients (serves 16)

  • 240ml Ginger ale
  • 225g Sultanas
  • 225g Currants
  • 225g Raisins, chopped coarsely
  • 113g Dates, seeded, chopped coarsely
  • 112g Figs, chopped coarsely
  • 8 pieces Crystalised ginger
  • 2 tablespoons Lemon Rind
  • 225g Butter
  • 225g Sugar
  • 4 Eggs
  • 280g Flour
  • 1 teaspoon Baking Powder
  • 1 teaspoon Vanilla Essence
  • 1 tablespoon Golden Syrup, lightly warmed
  • 1 tablespoon Brandy
  • 1 tablespoon Brandy, Extra
  • 120g Pecans
  • 100g Macadamias

Method

  1. Soak fruit overnight in the ginger ale.
  2. Cream butter and sugar very well. Beat in eggs one at a time then add sifted flour and baking powder.
  3. Add soaked fruit and, lastly, vanilla essence, golden syrup and brandy.
  4. Spread evenly into pan. Decorate top with nuts.
  5. Bake for 11/2 to 2 hours in a paper-lined tin at 160C.
  6. Brush hot cake with extra brandy. Cover hot cake tightly with foil: cool in pan overnight.

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