Makes about 15 slices.
180 ml (¾ c) preserved ginger in syrup, chopped
60 ml (¼ c) red glacé cherries, chopped
125 ml (½ c) fruit cake mix
80 ml (1⁄3 c) candied peel, chopped
80 ml (1⁄3 c) brandy
125 g Stork Bake
125 ml (½ c) caster sugar
2 eggs
310 ml (1¼ c) cake flour
5 ml (1 t) baking powder
extra 45 ml (3 T) brandy
Preheat the oven to 150 °C and line a greased 8 x 26 cm loaf tin with greaseproof ¬paper.
Mix the ginger (with syrup), cherries, fruit and peel with the brandy and leave to stand for about 15 minutes.
Meanwhile cream the Stork Bake and sugar and add the eggs one at a time, beating well after each addition.
Add the flour, baking powder and fruit mixture (with brandy).
Mix well and spoon into the loaf tin.
Bake for about 60 minutes until a skewer inserted into the highest part of the loaf comes out clean.
Brush the top with the extra brandy.
Leave to cool in the tin for 15 minutes, then turn out on a wire rack to cool completely.
Serve slices with tea or reheat gently and serve with brandy sauce and ice cream for dessert.