BBC Food - Recipes - Ginger wine and whisky fruit cake
This tea cake is laced with ginger wine and whisky for a beautifully moist, flavourful cake. It will keep for at least six months.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at git.macropus.org.
Ingredients
- 300g/10½oz raisins
- 150g/5½oz currants
- 150g/5½oz sultanas
- 200ml/7fl oz ginger 'wine' (preferably a non-alcoholic version, such as Glendale)
- 50ml/2fl oz whisky , plus extra for feeding the cake
- 200g/7oz butter , plus extra for greasing
- 200g/7oz dark brown sugar
- 4 free-range eggs
- 50g/1¾oz ground almonds
- 200g/7oz plain flour
- 1 tbsp finely chopped stem ginger
- 1 tsp mixed spice
- 2 tsp ground ginger
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