This is a family favourite with a twist on the traditional Christmas Fruit Cake with the addition of Ginger Beer and Marri Red Gum Honey. Perfect any time over the holiday season with a nice cup of tea.
Honey and Ginger Beer Christmas Fruit Cake
- Large and small Mixing Bowls
- Flour Sifter
- 23cm Square Cake Tin
- Baking Paper - Grease proof paper
- Aluminium Foil
- 1½ cups (250g) Chopped Raisins
- 1½ cups (250g) Chopped Dates
- 1½ cups (250g) Sultanas
- ½ cup (65g) Mixed peel
- ½ cup (65g) Chopped dried Apricots
- ¼ cup (32g) Chopped glacé Ginger
- ½ cup (65g) Halved Glacé Cherries
- 1½ cups (375ml) Ginger Beer Normal Beer will work well too but add more glacé Ginger for the rich taste.
- 1 cup (250g) Butter Salted butter works best for this recipe.
- 1½ cups (250g) Honey Bella Bees Marri or Eucalyptus Honey works best for this recipe.
- 3 Eggs Grandma used Duck Eggs for extra richness.
- 1½ cups (250g) Wholemeal Self-raising Flour
- 1½ cups (250g) White Plain Flour
- 1 tsp (6g) Mixed spice
- ½ cup (65g) Slivered Almonds
- Combine fruit ingredients with Ginger Beer in large bowl, cover, stand overnight. Do not refrigerate. You can use cling film or a clean tea towel to cover.
- Line a deep square cake tin with 2 sheets of grease proof baking paper. A 23cm cake tin works best but you can make into loaves or other shapes if you wish.
- Preheat oven to 150°C or 300°F. Drop by 50° if Fan Forced Oven
- Cream butter and honey in small bowl until light and fluffy, beat in eggs quickly one at a time. Be careful not to over mix, beat until just combined.
- Stir creamed mix into fruit mixture.
- Sift the flours and spice together.
- Stir in sifted flours and spice and then add the almonds.
- Spread into prepared baking tin.
- Cover the baking tin tightly with foil. Ensure as little moisture as possible can escape while baking.
- Bake for about 3½ to 4 hours.
- Once finished cooking leave the foil on the cake and allow to cool in the baking tin.