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Honey and Ginger Beer Christmas Fruit Cake

Honey and Ginger Beer Christmas Fruit Cake - Bella Bees Honey Recipes

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.

 

Be sure to read our Cooking with Honey page to ensure you get the best flavour results.

Honey and Ginger Beer Christmas Fruit Cake

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.
Prep Time1 d 1 hr
Cook Time4 hrs
Keyword: Eucalyptus Honey, Marri Red Gum Honey

Equipment

  • Large and small Mixing Bowls
  • Flour Sifter
  • 23cm Square Cake Tin
  • Baking Paper - Grease proof paper
  • Aluminium Foil

Ingredients

  • cups (250g) Chopped Raisins
  • cups (250g) Chopped Dates
  • 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
  • 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.
  • cups (250g) Honey Bella Bees Marri or Eucalyptus Honey works best for this recipe.
  • 3 Eggs Grandma used Duck Eggs for extra richness.
  • cups (250g) Wholemeal Self-raising Flour
  • cups (250g) White Plain Flour
  • 1 tsp (6g) Mixed spice
  • ½ cup (65g) Slivered Almonds

Instructions

  • 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.

Notes

When the cake is completely cooled you can add some brandy and let that soak in overnight.