Ingredients
- 625 g butter
- 625 g brown sugar
- 1 teaspoon baking soda
- 12 teaspoon cream of tartar
- 1 (10 ounce) bottle ginger ale
- 34 cup sherry wine
- 900 g flour
- 12 eggs
- 1 12 kg mixed fruit
Instructions
- Soak fruit, baking soda,and cream of tartar in sherry and ginger ale over night.
- Cream butter and sugar.
- Add eggs one at a time.
- Add a little flour if nec to prevent curdling.
- Add flour and fruit.
- Mix well.
- Place in large paper lined and greased tin.
- Place in pre heated oven 190 degrees C.
- Bake 1 hour at 190C, then lower heat to 160C and bake 4 to 4 1/2 hours till cooked.
- If cake begins to brown too much during cooking, cover with a piece of brown paper.
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