"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

The Anti-Raisin Whiskey Ginger Fruitcake (for people who hate fruitcake) Recipe

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This recipe for The Anti-Raisin Whiskey Ginger Fruitcake (for people who hate fruitcake), by , is from ., one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Cecily Smith

Category:
Category:

Ingredients:  
Ingredients:  
8 oz dates
5 oz true currants or dried cranberries (not small grapes pretending to be a currant)
7 oz dried apricots
7 oz ginger "beer"
2-3 oz whiskey, plus extra for feeding the cake
7oz butter, plus extra for greasing
7oz dark brown sugar
4 free-range eggs
1 oz ground almonds
1 cup white cake flour
1 tbsp finely chopped fresh ginger
1 tsp mixed spice (or a blend of cinnamon, nutmeg, clove)
2 tsp ground ginger

Directions:
Directions:
Finely chop dates and apricots. Soak along with currants and/or cranberries in the ginger wine and whisky in a bowl overnight, or preferably for two days.

Preheat the oven to 325F. Grease and line a 8in cake tin or loaf pan with butter and parchment paper

Beat the butter until pale and fluffy. Add the sugar and mix thoroughly.
Add an egg and the ground almonds and some of the flour, then alternate adding the remaining eggs and flour until all incorporated.
Stir in the soaked fruits and extra liquid along with the stem ginger mixed spice and ground ginger. Mix well.
Spoon the mixture into the prepared tin and bake for approximately one hour 30 minutes, or until a wooden skewer comes out clean. (Check the cake after an hour - it may need to be covered with foil to prevent browning on top.)
Once the cake has cooled, prick the cake all over with a skewer and feed the cake with a little (actually, quite a good bit) whiskey. The cake can be served immediately, but for an extra rich, moist cake repeat the feeding at least twice over a two-week period.

Wrap the cake in baking parchment or cling film and store in a dark dry place until, ready to serve. The cake will keep for at least six months. Serve with homemade whipped cream that has a dash Grand Marnier added during whipping.

Personal Notes:
Personal Notes:
Adapted from the original BBC recipe, which erroneously called for all types of raisins.

 

 

 

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