Name: Ginger ale Christmas cake
Cook time: 120 min
Total time: 120 min
Yield: 10
Ingredients: Fruit mince; 1 cup currants; 1/4 cup raisins; 1 cup sultanas; 1 cup mixed peel; 1/2 cup well-drained pineapple pieces (tinned); 1/4 cup blanched almonds; 225 gram apples; 1 teaspoon finely grated lemon rind; 1 tablespoon lemon juice; 1 cup brown sugar; 1/4 teaspoon mixed spice; 1/2 teaspoon ground ginger; 1/2 teaspoon freshly grated nutmeg; 1/2 teaspoon cinnamon; 1/4 cup brandy or rum; 125 gram clarified butter; 1 kilogram mixed fruit (sultanas, currants, dried peel); 300 millilitre dry ginger ale; 1 teaspoon rum essence (i just use brandy); 125 gram butter; 250 gram sugar; 2 dessertspoons golden syrup; 4 eggs; 375 gram flour; 1 teaspoon baking powder; 1 teaspoon mixed spice

Ingredients

Fruit mince

1 cup currants

1/4 cup raisins

1 cup sultanas

1 cup mixed peel

1/2 cup well-drained pineapple pieces (tinned)

1/4 cup blanched almonds

225 gram apples

1 teaspoon finely grated lemon rind

1 tablespoon lemon juice

1 cup brown sugar

1/4 teaspoon mixed spice

1/2 teaspoon ground ginger

1/2 teaspoon freshly grated nutmeg

1/2 teaspoon cinnamon

1/4 cup brandy or rum

125 gram clarified butter

1 kilogram mixed fruit (sultanas, currants, dried peel)

300 millilitre dry ginger ale

1 teaspoon rum essence (i just use brandy)

125 gram butter

250 gram sugar

2 dessertspoons golden syrup

4 eggs

375 gram flour

1 teaspoon baking powder

1 teaspoon mixed spice

Method

1.Chop the currants, raisins, sultanas and peel and place in a bowl. Chop the pineapple and almonds coarsely and add them to the fruit.

2.Peel and core the apples and chop finely. Add lemon rind and juice to the apple, together with the sugar, spices and brandy or rum. Mix well together.

3.Melt the butter over a low heat and pour into the fruit mixture. Stir until the butter is blended into the mixture.

4.Spoon into dry jars and seal. Allow to mature for at least two weeks before using.

5.Soak the fruit with the ginger ale and essence overnight.

6.In the morning, preheat the oven to 150°C. Cream butter and sugar, then stir in the golden syrup and add the eggs one at a time, beating well.

7.Add the dry ingredients and finally the soaked fruit along with any liquid that’s left behind.

8.Bake for 2.5 to 3 hours.

The stuff you buy ready-made often has bits of red and green jelly which are artificially coloured and are meant to imitate cherries, so it’s nicer if you can make your own. You just need two weeks to let it sit and develop in sealed jars, so if you get cracking now, you’ll be ready for the week leading up to Christmas. This recipe is one of former Weekly food editor Tui Flower’s wonderful creations.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

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