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Norfolk Fruitcake with Ginger

Recipe

This traditional Norfolk fruitcake is made all the spicier with the addition of ginger.

Ingredients:

  • 450g mixed fruits and nuts such as apricots, cherries quartered, nuts roughly chopped, raisins, sultanas
  • 100g butter
  • 1 tsp bicarbonate of soda
  • 1 tsp baking powder
  • 175g light muscovado sugar
  • 225ml water
  • 2 eggs beaten
  • 275g self raising wholemeal flour
  • 2 tsps ground ginger
  • 150g stem ginger, drained, roughly chopped

Method:

  1. Pre-heat oven to 160 degrees (140 degrees fan)
  2. Grease and line a 20 cm (8 inch) deep round cake tin
  3. Put prepared fruits, nuts, butter, bicarb, baking powder, sugar and water into a pan.  Heat gently to melt the butter and then let bubble for 3 minutes.
  4. Allow to cool, then add the eggs, flour, ground ginger and stem ginger.  Mix thoroughly to combine and pour into lined tin levelling the top.
  5. Bake for about 1 1/4 hours.  Check top after 30 minutes and if it's getting too brown, cover with foil to prevent it from browning more.
  6. Allow to cool completely in the tin before turning out onto a rack.