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BRANDY AND 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)

Brandy & Ginger Fruit Cake
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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