Light Ginger Fruit Cake

Do you like ginger?  I adore ginger in most formats - the only ginger I am not keen on is pickled ginger from sushi shops.

I have bought all kinds of curious ginger products as a result of my ginger worship, including most recently ginger syrup that I put on porridge and icecream.

A few years ago, I bought two bottles of Rochester's non-alcoholic ginger drink from the Good Food and Wine Show. There was a deal on if you bought two; the problem was, I have had trouble using my ginger drinks up, as the flavour is not as smooth as the ginger syrup, and hence I am not that fond of drinking it.

However, when I saw The Caked Crusader's Light Ginger Fruit Cake recipe, using ginger wine, I knew exactly what I would use some of my Rochester ginger drink for - to make this lovely cake.
 

 

TCC says that you can use 200ml of ginger wine for a spongy cake or 400ml for a pudding-y cake.  There was no debate here - it was pudding-y all the way!

 

I swapped around the quantities of raisins and sultanas because that is what I had.  The fruit soaks overnight in the ginger drink, which plumps up the fruit and makes the cake moist.

 

Doesn't it look devine:

 

 

 

And it tasted as good as it looks.  This cake is a keeper - I'd definitely make it again.  TCC suggests you really can eat it like pudding with cream and icecream, but I loved this cake just as it was, with no adornment.