1 cup crystalised ginger cut into small cubes 1/2 teaspoon salt 1 cup ginger preserved in syrup 2 tablespoons freshly grated ginger 1 cup currants 2 teaspoons ground cinamon 1 cup walnuts coarsely chopped 1 1/2 teaspoons ground nutmeg 2 cups unsalted butter at room temp. 1 cup dark rum 3 cups sifted plain flour 2 cups light brown sugar 3/4 teaspoon baking powder 6 large eggs, separated 1/4 teaspoon baking soda 1 tablespoon vanilla extract
Place crystalised and roughly chopped preserved ginger, currants and walnuts in a large bowl and pour on the dark rum. Stir, cover with plastic and stand overnight or longer.
On baking day, butter and flour a 25 cm. pan. Preheat the oven to 150°C. Cream the butter with an electric beater on moderately high speed until light (4 minutes). Add the sugar in two additions and beat another two minutes. Add the egg yolks one at a time, beating for one minute after each one. Add the vanilla essence.
Ensure that the bowl is large enough to hold the final mixture. On low speed, mix in the sifted dry ingredients in two additions, just until the flour particles have been absorbed. Stir in the marinated fruit mixture by hand.
Beat the egg whites until they are foamy, add a pinch of salt, and continue beating until soft peaks are formed. Beat three large spoonfuls of the whites into the batter, then fold in the remaining egg whites with a spatula.
Pour into the prepared tin and bake on a low shelf in the oven for 15 minutes. Reduce temperature to 140°C. and cook for another 1 1/2 hours or until a skewer comes out clean. Cool the cake in the tin for 10 minutes then turn out onto a wire rack to cool completely. Store the cake for at least a week, tightly wrapped, in the refrigerator. Baste it a few times with rum if desired.
375 gm jar of ginger preserves 2 tablespoons water 3 tablespoons lime juice
Put all ingredients in a saucepan and bring to the boil; simmer 3 minutes. Strain through a fine mesh, cool and store in the refrigerator. To glaze the cake, bring it cake to room temperature. Simmer 1 cup of the glaze for a few minutes and brush it onto the cake with a large pastry brush. Decorate the cake with fresh leaves and extra walnuts if desired.