Frozen ginger cake

Name: Frozen ginger cake
Yield: 16 servings
Cuisine: Bistro
Ingredients: 125.00 g butter; 180.00 ml sugar; 2.00 eggs extra large, whisked; 200.00 g ginger biscuits; 250.00 ml raisins; 80.00 ml ginger or green fig preserve, chopped; 60.00 g mixed citrus peel; 100.00 g mixed nuts chopped; 50.00 ml brandy; 25.00 ml lemon juice

16 servings

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By Food24 November 03 2009

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Ingredients (10)

125.00 g	butter
180.00 ml	sugar
2.00	eggs — extra large, whisked
200.00 g	ginger biscuits
250.00 ml	raisins
80.00 ml	ginger — or green fig preserve, chopped
60.00 g	mixed citrus peel
100.00 g	mixed nuts — chopped
50.00 ml	brandy
25.00 ml	lemon juice

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Method:

Heat the butter and sugar over low heat until the sugar has dissolved.
Add the eggs a little at a time and stir over low heat until the mixture thickens, about 10 to 15 minutes.
Crush the biscuits coarsely and add to the saucepan along with the remaining ingredients,
Mix well and spoon into a well-greased square cake tin.
Freeze, preferably overnight or until firm.
Cut into squares and serve with coffee.