Ginger Kick Fruit Cake

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Recipe by Naomi Sherman


Net Carbs







I’m conflicted about this recipe
Is it a homage to my incredible grandmother? Or is it a travesty that I adapted her recipe?
Maybe when I get to visit her I‘ll take a loaf and ask her opinion
I was recently gifted a selection of delicious herbal teas and was challenged to make something with one of them
I was instantly drawn to the Ginger Kick tea and realised that it was the missing ingredient for the recipe that had been brewing in my head
You see, recently I came across a file of recipes that I have been collecting for decades now
Gran’s Fruit Loaf was one of them and I wondered if I could pimp it a bit
Wow! Adding the spicy kick of ginger and the sweet summery tones of the fruit medley takes this from being a fabulous fruit cake to something altogether more complex and delicious


  • 325 grams dried fruit medley

  • 50 grams preserved ginger, finely chopped

  • 1 cup Ginger Kick tea (2 tea bags)

  • 3/4 cup sugar

  • 1 1/2 cups self-raising flour

  • 1 egg


  • Place the dried fruit and the sugar in a bowl with the cup of hot tea and leave to soak overnight.
  • Preheat your oven to 180°C
  • Add the flour and lightly beaten egg and mix well.
  • Bake in a greased 20cm ring tin for 45 minutes.
  • Gran notes that this loaf keeps well for 2-3 weeks but can also be frozen.
  • Personally, I’d be shocked if it lasted 2-3 days in my house.

Nutrition Facts

12 servings per container

  • Amount Per ServingCalories185
  • % Daily Value *
  • Total Fat 0.8g 2%
    • Total Carbohydrate 44g 15%
      • Protein 2.5g 5%

        * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.