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1 1/2 cups of Buderim Sweet and Easy Glace Ginger (2 x 125g packets) chopped 3/4 cup glace cherries, chopped (2 x 100g pkts) 1 1/2 cups dried fruit medley (2 x 200g pkts) 1 cup sultanas 1/2 cup glace pineapple (1x 100g pckt) 1/2 cup mixed peel 1/2 cup chopped pecan or macadamia nuts 1 tablespoon Buderim Ginger Original Ginger Conserve 1/2 cup brandy or rum 3 tablespoons Buderim Ginger Ginger Refresher 250g butter 1 cup castor sugar grated rind of an orange 4 large eggs 3 cups flour 1 teaspoon nutmeg 1 teaspoon bi-carb soda 1/2 teaspoon salt In a large bowl combine all the glace fruit, dried fruits and nuts. Stir in the Buderim Ginger Original Ginger Conserve, Ginger Refresher and the brandy. Cover and leave to soak over night. Cream the butter and sugar in a large bowl with the orange rind. Beat in the eggs one at a time. Sift the flour with the nutmeg and bi-carb soda. Add half the soaked fruit and half the flour to the butter mixture. Mix well. Add the remaining fruit and flour. Stir and mix thoroughly. Time for a Christmas wish! Spoon the mixture into a greased and lined loaf pan 30cm x 10cm. There will be enough mixture left over to fill 9 large muffin pans. Alternatively this recipe mixture can be used to make a traditional 23cm round or square cake. Pop into preheated oven at 140C – Muffins for 40 minutes; Loaf Pan for 2 hours and the traditional 23cm pan 4 hours. Handy Hint: If baking the cake in the large 23cm pan line with two layers of greased brown paper to compensate for the longer cooking time |
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