A Christmas kitchen.......Ginger Ale Fruit cake

 

 

This was me on Sunday.  Playing Christmas Carols and baking fruit cakes.  I found a couple of small cake tins in a kitchen store in town and they are the perfect size for gifts.  Using the recipe below I was able to make 5 small cakes.

I measured out the fruit and poured in the ginger ale before I went to bed Saturday night and placed in a covered bowl.  It is an easy to follow recipe (Dulcie May Booker) and you can tweak it to suit your tastes or add more brandy (or not) if desired.

I just need to wrap in cellophane and ribbon and they will be ready to give out this week as teacher gifts.

I love baking at Christmas, and next on my list is Chocolate Fudge. I use a Nigella Lawson Recipe - delicious!  Jars will be filled again this year and then decorated with the usual Christmas ribbons and tags.


Ginger Ale Fruit Cake

You will need:

225g Sultanas
225g Dates
225g Currants
225g Raisins
2 tablespoons Lemon Rind
240ml Ginger Ale (I made sure the fruit was well covered, and tipped the excess out in the morning)
225g Butter
225g Sugar
4 Eggs
280g Flour
1 teaspoon Baking Powder
1/2 teaspoon Almond Essence
1 teaspoon Vanilla Essence
1 tablespoon Brandy (I used about 2)

Method:

Soak fruit and lemon rind overnight in ginger ale.

The following day - 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 1 1/2 to 2 hours (depending on the size of tin you use - mine were done after 1 hour 15 minutes) in a paper-lined tine at 320F (160C).

Intially when I put in all the fruit ready for soaking it looked like way too much - but once the other ingredients are added the consistency is great.  It is a VERY fruity cake!

Enjoy!



What Christmas treats do you enjoy making this time of year? 

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