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New range of baking mixes have arrived at Ben Furney Flour Mills!
October 26, 2020![Private Label and Clean Skin Food Manufacturing](https://benfurney.com/wp-content/uploads/2021/06/BFFM-Mill-0G0A3198-scaled.jpg)
Private Label & Clean Skin Food Manufacturing Options from Ben Furney Flour Mills
June 11, 2021Ginger Ale Fruit Cake
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Ingredients
- 1kg dried mixed fruit
- 600ml dry ginger ale
- 2 cups Ben Furney self-raising flour
Method
- Grease a 20cm square x 7cm deep cake pan. Line base and sides with baking paper, extending paper 2cm above pan edges.
- Place fruit in a large bowl. Stir in ginger ale. Cover. Stand at room temperature overnight.
- Add flour to fruit mixture. Mix well. Spoon into prepared pan. Smooth over top.
- Cook at 150ºC for about 1hr 40mins, or until a skewer inserted into the centre comes out clean. Cover hot cake with a sheet of baking paper. Wrap cake and pan in a clean tea towel. Cool overnight in pan.
- Serve cake with butter (optional).
Tip:
Store cake with lining paper intact, wrapped in plastic wrap then foil. Place in an airtight container. It can be kept in the fridge for up to two weeks.