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.
Keyword: Eucalyptus Honey, Marri Red Gum Honey
Large and small Mixing Bowls
23cm Square Cake Tin
Baking Paper - Grease proof paper
1½cups(250g) Chopped Raisins
1½cups(250g) Chopped Dates
½cup(65g) Mixed peel
½cup(65g) Chopped dried Apricots
¼cup(32g) Chopped glacé Ginger
½cup(65g) Halved Glacé Cherries
1½cups(375ml) Ginger BeerNormal Beer will work well too but add more glacé Ginger for the rich taste.
1cup(250g) ButterSalted butter works best for this recipe.
1½cups(250g) HoneyBella Bees Marri or Eucalyptus Honey works best for this recipe.
3EggsGrandma used Duck Eggs for extra richness.
1½cups(250g) Wholemeal Self-raising Flour
1½cups(250g) White Plain Flour
1tsp(6g) Mixed spice
½cup(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.
When the cake is completely cooled you can add some brandy and let that soak in overnight.