Ginger Wine and Whisky Fruit Cake

A beautifully moist tea cake laced with ginger wine and whisky, featuring spice and mixed dried fruits.

Baking Vegetarian Christmas Cake Fruit Cake

Estimated Nutrition

Calories

454

kcal / serving

5448.2 kcal total

Carbs

65.2g

per serving

782.1 g total

Fat

17.4g

per serving

208.5 g total

Protein

6.5g

per serving

78.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

200

Dark Brown Sugar

Dairy

200

Butter

plus extra for greasing

piece

Egg

free-range

Fruits

300

Raisin

150

Currants

150

Sultana

GrainsCereals

200

Plain Flour

Liquids

200

Ginger Wine

preferably a non-alcoholic version

Whisky

plus extra for feeding

NutsSeeds

Ground Almond

tsp

Mixed Spice

tsp

Ground Ginger

Vegetables

tbsp

Stem Ginger

finely chopped

Method

Preheat oven to 160°C and line a 20cm cake tin.

Beat butter and sugar together until pale and fluffy.

Soak raisins, currants, and sultanas in ginger wine and whisky overnight.

Incorporate eggs, ground almonds, and flour into the butter mixture.

Stir in the soaked fruits, liquid, stem ginger, mixed spice, and ground ginger.

Spoon mixture into the tin and bake for 90 minutes until a skewer is clean.

Prick the cooled cake and feed with extra whisky.

Wrap the cake in parchment and store in a dark place.