Ginger & Fruit Christmas Cake

Ginger & Fruit Christmas Cake

Christmas is just around the corner – Yey!!! 🎅🎄🎁 We cannot wait to enjoy the deliciousness of a Christmas banquet! 😋

For this year’s celebration we will bring you a few recipes to decorate your table and please your taste buds.  

The first one is this Ginger & Dried fruit cake which looks and tastes incredible! 

It has spices, dried fruit and nuts, that unique Christmas flavour, and turns out very moist and soft. It is also quite easy to make so you don’t have to spend hours in the kitchen. Just be sure to soak the dried fruits with the tea one day before baking. Let’s go!  

The Absolute Organic products you will need for this recipe are:

Ingredients

• 500ml brewed Absolute Organic Earl Grey Tea (use 4 tea bags)
• 500g mixed dried fruits (We have used about 120g of each AO Sultanas, AO Currants, AO Apricots, AO Figs)
• 200g soft Absolute Organic Unsalted Butter
• 125g Absolute Organic Coconut Sugar
• 50g Absolute Organic Raw Sugar
• 3 large organic eggs, beaten
• 100g Absolute Organic Almond Meal
• 150g Wheat Flour
• 1 teaspoon Absolute Organic Ground Cinnamon
• 1 teaspoon cloves powder
• 50g Absolute Organic Ginger in Syrup, finely chopped
• 3 tbsp apple or grape juice, plus 100ml extra tbsp for feeding the cake
• TOPPING
• 100g Absolute Organic Apricot in Juice
• 375g dried fruits (60g sultanas, 60g currants, 100g apricots, 80g figs – remember removing the ends of the figs)
• 50g Absolute Organic Ginger in Syrup, drained
• 100ml of the syrup the from the Absolute Organic Ginger in Syrup
• 30g of Absolute Organic Walnuts
• 30g of Absolute Organic Brazil Nuts
• 100g of fresh cherries

Instructions

1. The day before baking, pour the freshly made tea over the fruit in a bowl. Soak covered overnight.
2. Gently strain the fruit and put aside in a bowl.
3. Grease and line a bread cake tin of about 24cm by 14cm. Alternatively you can use muffin trays or a deep cake tin if you prefer. Preheat the oven to 150°C.
4. Using an electric whisk, cream the butter and sugar until light and fluffy. Gradually whisk in the eggs. Add in the flour and the spices.
5. Mix into the fruit with the ginger and 3 tablespoons of apple juice.
6. Transfer the batter into the tin. Bake in the lower half of the oven for 90 minutes. Insert a skewer: if it’s clean, it’s ready.
7. Let the cake cool and remove it from the tray.
8. Soak the cake with 100ml of juice.
9. Prepare the topping:
10. Mix the entire jar of the Apricot in Juice with the syrup.
11. Gently heat it in a small pan until boiling, then boil for one minute in low temperature or until reduced by a quarter.
12. Toss in the fruits and nuts to glaze.
13. Spoon over the cake and finish with the fresh cherries. Enjoy!