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Brandy and ginger fruit cake

Brandy & Ginger Fruit Cake
Ingredients:

175g/6oz raisins
175g/6oz sultanas
50g/2oz currants
50g/2oz mixed peel
115g/4oz chopped dates
4floz American dry ginger ale
1 fl oz brandy
50g/2ozs self-raising flour
115g/4oz plain flour
115g/4oz butter, softened
115g/4oz caster sugar
2 eggs
50g/2oz glace cherries, halved (for decoration)

Method:

  1. Soak fruit in ginger ale and brandy overnight.
  2. Grease and line a 18cm/7inch round cake tin.
  3. Cream the butter and sugar. Add eggs gradually
  4. Then fold in flour and lastly add the soaked fruit mixture.
  5. Place mixture into prepared tin.
  6. Cover top of cake with halved cherries.
  7. Bake for about 2½ hrs ,160-180 oC, 325-350 oF or Gas Mark 4
  8. When cooked allow to stand in tin to cool first.
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