Earlier this week I posted a fairly traditional Christmas Cake recipe, well this one is a little bit different if you fancy a break from the norm! It’s a Ginger and Sultana Fruit cake…
Like the traditional Christmas cake recipe, you cane make this cake a few weeks in advance and feed it- this means skewering the cake with holes and pouring (a bit) of alcohol over the cake. Usually whiskey or brandy is used and you can feed the cake every week or every other week until you ice it. It makes a really moist cake! Look out on Blogmas this month for how to ice a traditional Christmas cake!
- 220g soft butter
- 220g dark brown soft sugar
- 3 large eggs
- 1 tablespoon of honey (I used runny)
- 280g self raising flour
- 1 tsp baking powder
- 1 tsp almond extract
- 200g sultanas
- 200g glace ginger
- 1 finely chopped / diced eating apple (I used Granny Smith)
- Heat the oven to180C/ 160 fan
- Line a baking tin- if you want to be lazy use two 2lb loaf liners! I use fry light spray to grease...
- Cream together the butter and sugar
- Add in the eggs and honey and mix
- Add in the baking powder, self raising flour and almond extract and mix
- Finally add in the fruit- if you have been using an electric mixer it's best to mix the fruit in by hand
- Bake for 1 hour - to test ensure a knife or skewer comes out of the centre of the cake clean. This is a very dense bake and depending on your oven could take longer than an hour. If your cake needs more cooking but you're worried the top will catch cover with a butter paper or tin foil
I hope you enjoyed this recipe and don’t forget to come back to find out how to ice an occasion cake. Read more of my recipes here!
Don’t forget to come back every day in December for more Blogmas posts!
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