If I want to make a everyday fruit cake, unless it is the very rich type eaten at Christmas, this is the recipe I turn to. The basic recipe for ‘Knock Up’ Fruit Cake, given to my mother by a friend, can easily be adapted. This particular cake was made as a double quantity using very large tin (something I often do with this recipe) for a coffee and cake quiz evening at church.
In this version, as well as dried mixed fruit I used some chopped crystallised ginger. I felt that the ginger in my cupboard was a little hard, so soaked it in the milk for about 1hr to soften before cutting up and adding to the cake. The gingery milk, of course, was reserved to add to the cake as in the instructions. I also replaced the mixed spice with powdered ginger for an extra gingery flavour and as usual topped the cake with a little sugar for added crunch.
Ginger Fruit Cake
4ozs/115g chopped crystallised ginger (soak in the 2 fl ozs milk if necessary)
Make up quantity with dried mixed fruit up to 10ozs/285g.
Replace Mixed Spice with Powdered Ginger
Mix and bake the cake using the basic recipe instructions, weighing the ginger first (beford soaking) and then making up to 10ozs/285g in weight with mixed dried fruit. Sprinkle over reserved sugar for a crunchy topping.