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Glendale Ginger Wine & Whisky Fruit Cake
By Muker Tearoom

Fruit needs to be soaked two days in advance!

200g Butter
200g Dark Brown Sugar
200g Plain Four
50g Ground Almonds
4 Free Range Eggs
1 Teaspoon Mixed Spice
2 Teaspoon Ground Ginger
1 Tablespoon Chopped Stem Ginger
1 Tablespoon Treacle
300g Raisins
150g Currants
150g Sultanas
200ml Glendale Ginger
50ml Whisky (Extra for feeding cake)
  1. Soak the raisins, currants and sultanas in the Glendale ginger wine & whisky at least overnight, preferably for 2 days.
  2. Cream the butter until light and fluffy and add the sugar and mix thoroughly.
  3. Add the eggs and flour mix (plain flour, ground almonds and spices) alternatively, until all incorporated.
  4. Stir in the soaked fruits and extra liquid along with the stem ginger.
  5. Grease and line a 20cm cake tin and spoon in the mixture.
  6. Preheat oven to 140C fan / gas mark 3
  7. Bake for approx 2-2.5 Hours. You may want to cover the tin with foil for the first 1.5 hours to prevent the cake from colouring too much.
  8. Once the cake has cooled prick the cake all over and feed the cake with a top of whisky. Repeat this at least twice over a two week period.
  9. Wrap the cake in baking parchment or cling film and store in a dark dry place.
  10. The cake will keep for at least 6 months.

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