Here’s the recipe from the Edmonds Sure To Rise Cookery Book New Zealand. I shared this recipe last year, it’s tried and tested and really works, I ❤ love it.
I grew up using this wonderful cook book. I made the Ginger Ale Fruit Cake last year, gluten and preservative free, it was a real hit.
Fruit was soaked in ginger ale overnight. I compromised and put less dates in and topped it up with apricots.
I lined the tin using baking paper, was restricted on height because I used my bench top breville oven.
I mixed all the ingredients according to the recipe, real easy to do. I then carefully spooned the mixture into the tin. I placed a few walnuts on top.
Placed in a preheated oven 140 degrees for 3 hours.
When it had for cooked 2 hours 40 minutes I tested it with a skewer, it came out clean so I turned off the oven and left it there.
This morning I removed it from the tin and wrapped it tightly in cling film and tin foil. Because of heat wave temps here the cake is stored in the fridge. I have done this for years and it’s fine.
Sorry I can’t show you the inside of the cake, it is a gift to my darling son and family. I normally cut about 1/4 of it for me but this year I have enough dried fruit left over to make a smaller one for me.