Beer Fruit Cake Recipe

Preheat oven to 115 degrees. This cake is a rich dark moist fruit cake very flavorful at Christmas.

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Pour the brandy over and mix again.

Beer fruit cake recipe. Try icing with almond paste for a more festive touch. 375 millilitre can beer. 12 cup slivered almonds.

1 ½ tsp ground ginger. 1 14 cup honey. Bake for 2 - 2 12 hours or until cooked when tested.

Preheat oven to 140 degrees C. Blend the butter and flour in a food processor. 1 cup golden syrup.

Mix the dried fruit and orange zest together in a glass or china bowl. ¾ cup Bundaberg Ginger Beer. ¾ tsp ground cinnamon.

In a large bowl put in fruit spice Soft Brown Sugar and mix. Cover the bowl and leave for at least 24 hours turning mixture occasionally. Smooth the top place blanced almonds on top if desired.

13 cup vegetable oil. 1 teaspoon mixed spice. I remember very well my mother storing her fruit cake in an old butter churn that belonged to my grandmother and great grandmother.

2 tsp dark brown sugar for. 1 12 cup wholemeal self-raising flour. 1 12 cup white plain flour.

Mix in 12 the fruit mixture and place in prepared tin lined with 2 layers of brown paper and baking paper - see further information. This recipe is started in October or November so as to let it mellow before the holidays. 2 tsp baking powder.

Brush top of hot cake with extra rum. Grease a 25cm tin and line with baking paper.

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