- Raisins – 350 gms
- Currants – 125 gms
- Sultanas – 125 gms
- Ginger Wine – 200 ml, plus 4 tbsp
- Butter, softened – 200 gms, plus extra for greasing
- Dark sugar – 200 gms
- Eggs – 4
- Plain Flour – 200 gms
- Ground Almonds – 50 gms
- Mixed Spice – ½ tsp
- Ground Ginger – 1 tsp
- Fresh Root Ginger, finely grated – 1 tbsp
- Treacle – 1 tbsp
Method:-
- Tip the raisins, currants and sultanas into a bowl. Pour over 200ml ginger wine, then cover and leave to sit at room temperature overnight so that the fruit plumps up.
- Heat oven to 160°C. Using the bottom of a 20cm, loose-bottomed cake tin as a template, cut out 2 circles of baking parchment. Then cut 2 thick strips (about 2cm deeper than the tin) that will fit around the inside of tin. Make small cuts along one of the edges, about 2cm apart.
- Grease the tin, then place one parchment circle at the bottom. Place one strip inside the tin, making sure the cut side is at the bottom, as this will help you to fit inside. Do the same with the remaining strip, then place the second circle on top.
- Put the butter and sugar into a mixing bowl and whisk with an electric beater until creamy and light, about 5 minutes. Add the eggs, one at a time, making sure you stir well after each addition, and then mix through the flour, ground almonds and spices.
- Stir in the soaked fruits, and any liquid leftover, with the fresh root ginger and treacle until everything is well combined.
- Spoon in the mixture and smooth the top, then use a spoon to make a slight dip in the centre. This will ensure the cake has an even surface when finished.
- Bake for 30 minutes, then lower the oven to 150°C and bake for another 2 hrs until a skewer inserted in the middle comes out clean. Skewer the cake all over, and then drizzle over the remaining 4 tbsp ginger wine.
- Leave the cake to cool in the tin, and then peel off the lining paper.
- To store wrap first in baking parchment and then in tin foil.
- The cake will be kept in a cupboard for up to 3 months or can be frozen for up to 6 months.
