This is one of Wendyl’s classic recipes that we haven’t shared for several years. It’s a delicious, light fruit cake that Wendyl’s Grandparents in New Plymouth used to make. What sets this cake apart from the rest is that the fruit is soaked in ginger-ale and brandy overnight, making it full of flavour and absolutely delicious without being too heavy and stodgy.
There is, of course, one secret ingredient, but you’ll have to read the recipe to find out.
Nana’s Christmas Cake
2 dessertspoons golden syrup
1 tbl brandy
1 kg mixed fruit (sultanas, currants, dried peel)
1 tsp baking powder
1 tsp mixed spice
300ml dry ginger ale
Soak the fruit with the ginger ale and brandy overnight.
In the morning cream butter and sugar. Then stir in the golden syrup and add the eggs one at a time, beating well.
Then add dry ingredients and finally the soaked fruit with any liquid left behind.
Don’t forget the secret ingredient … get everyone in the family to give it a stir for good luck!
Pour into a 20cm cake tin and bake for 2.5 to 3 hours in a 150 degree C oven.