Ginger Kick Fruit Cake

recipe by Naomi Sherman

Nutrition Facts

DIETARY REQUIREMENTS: Dairy Free
CALORIES
185kcal
protein
185kcal
carbs
185kcal
fat
185kcal
serves
185kcal

Introduction

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

Enjoy!

The recipe

Ingredients

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

Directions

Step 1
Place the dried fruit and the sugar in a bowl with the cup of hot tea and leave to soak overnight.
Step 2
Preheat your oven to 180°C
Step 3
Add the flour and lightly beaten egg and mix well.
Step 4
Bake in a greased 20cm ring tin for 45 minutes.
Step 5
Gran notes that this loaf keeps well for 2-3 weeks but can also be frozen.
Step 6
Personally, I’d be shocked if it lasted 2-3 days in my house.
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about naomi sherman

Foodie, wife, mum, fierce friend, bad gardener and stunning photo taker.

Get to know Naomi.
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