Ginger ale fruit cake

“I used to send a fruit cake variation to my brothers serving overseas during World War II. It had no eggs in it but was laden with brandy, so it would keep.” – Dulcie

INGREDIENTS

240g ginger ale

225g sultanas

225g dates

225g currants

225g raisins

2 tablespoons lemon rind

225g butter

225g sugar

4 eggs

280g flour

1 teaspoon baking powder

1/2 teaspoon almond essence

1 teaspoon vanilla essence

1 tablespoon brandy

METHOD

Soak fruit overnight in ginger ale.

Cream butter and sugar very well. Beat in eggs one at a time then add sifted flour and baking powder. Add soaked fruit and, lastly, essences and brandy.

Bake for 1½ to 2 hours in a paper-lined tin at 160°C.

#natgran #fruitcake #driedfruit #cake #koek #kersfees