Photo: David Holifield
Ginger wine and whisky fruit cake
13 ingredients
1 hr
Makes 1 x 20cm/8in cake
openrecipes
This tea cake is laced with ginger wine and whisky for a beautifully moist, flavourful cake. It will keep for at least six months.
Estimated Nutrition (whole recipe, rough)
755
Calories
20g
Protein
19g
Fat
125g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Almond | 1 almond (1.2g) | 7 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Whisky | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
- 200g/7oz butter
- 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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes