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Ginger and rum cake recipe



Ginger and rum cake recipe from Annobel

nut free can make in advance ok to freeze vegetarian low fat
Category Cakes and biscuits recipes
ServesNot stated
Prep timeNeeds to be left overnight - but in terms of prep mins
Cook time2.5 hours

gransnetter ratings

Ease of finding ingredients n/a
Ease of cookingn/a
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Ingredients

½ bottle rum
115g (4oz) chopped dried apricots
170g (6oz) sultanas
170g (6oz) chopped crystallised pineapple
425g (15oz) jar stem ginger chopped – with syrup
225g (8oz) chopped crystallised ginger
200g (7oz) mixed peel
4 large eggs
85g (3oz) soft brown sugar
½ tsp salt
½ tsp vanilla essence
1 tsp baking powder
115g (4oz) plain flower, sifted.

Handy Hint

Cooking time depends on whether you use one large tin or two loaf tins

Method

1. Put all ingredients except flour and baking powder in bowl and leave overnight.
2. In the morning, add the last two ingredients and stir well.
3. Pre-heat oven to 150C/Gas 2 and line cake or loaf tin before adding mixture.
4. Bake for 2½ hours. Test middle of cake to see if it comes out clean. Protect top of cake with foil if it is getting too brown.

Nice served with good vanilla ice cream.

gransnetter Reviews

From: Annobel on Sat 10-Dec-11 18:36:45 Overall rating: 0.0
Quite addictive! Warning: a slice of this cake could put you over the limit!