Recipe uploaded by

4 ratings

Recipe by Emma Lewis

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

1. Tip the raisins, currants and sultanas into a bowl. Pour over 200ml ginger wine, then cover and leave to sit at room temperature overnight so that the fruit plumps up.
2. Heat oven to 160C/fan 140C/gas 3. Using the bottom of a 20cm, loose-bottomed cake tin as a template, cut out 2 circles of baking parchment. Then cut 2 thick strips (about 2cm deeper than the tin) that will fit around the inside of the tin. Make small cuts along one of the edges, about 2cm apart. Grease the tin, then place one parchment circle at the bottom. Place one strip inside the tin, making sure the cut side is at the bottom, as this will help you to fit it inside. Do the same with the remaining strip, then place the second circle on top (see step-by-step).
3. Put the butter and sugar into a mixing bowl and whisk with an electric beater until creamy and light, about 5 mins. Add the eggs, one at a time, making sure you stir well after each addition, then mix through the flour, ground almonds and spices. Stir in the soaked fruits, and any liquid left over, with the fresh root ginger and treacle until everything is well combined.
4. Spoon in the mixture and smooth the top, then use a spoon to make a slight dip in the centre. This will ensure the cake has an even surface when finished. Bake for 30 mins, then lower the oven to 150C/fan 130C/gas 2 and bake for another 2 hrs until a skewer inserted in the middle comes out clean. Skewer the cake all over, then drizzle over the remaining 4 tbsp ginger wine. Leave the cake to cool in the tin, then peel off the lining paper. To store, wrap first in baking parchment and then in tin foil. The cake will keep in a cupboard for up to 3 months or can be frozen for up to 6 months.

Per serving

470 kcalories, protein 6g, carbohydrate 67g, fat 19 g, saturated fat 10g, fibre 2g, salt 0.42 g

Latest comments and suggestions

• julie

  17 November 2007

  julie commented on this recipe

  i,ve had this made for a month,it,s my first christmas cake and it was so easy to do,can,t wait to ice and decorate.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• vicki

  02 December 2007

  vicki commented on this recipe

  I love this recipe. I also made it in fairy bun cases and it worked really well.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Jo

  12 December 2007

  Jo rated and commented on this recipe

  

  I made this about 6 weeks before I needed it and stored it undecorated. I decorated it and we ate it at a family party. It was a big hit - so easy to make and so moist and lighter than a normal Christmas cake. I will make this again next year.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• RoTag

  18 December 2007

  RoTag commented on this recipe

  Sending WARM greetings from Florida. The cake is in the oven and it tasted delicious even before it went in the oven. Can hardly wait....... Was surprised there was no BP in the recipe (baking powder, not British petroleum!).

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Clare

  01 January 2008

  Clare commented on this recipe

  delicious and so easy, would definitely make again!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Wendy

  03 January 2008

  Wendy rated and commented on this recipe

  

  This recipe was so easy and made a lovely moist, light cake which everyone enjoyed. I will definitely make it again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Helen/Tim

  15 January 2008

  Helen/Tim commented on this recipe

  This is the nicest Christmas cake I have ever tasted. I iced it, it has lovely zing about it. Light and very moist....will make again next year...thanks

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Angela

  19 January 2008

  Angela commented on this recipe

  This was the first Christmas cake I've made and it was much easier than I anticipated. It tasted so good that there was much demand for me to make it again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Topcattips

  29 January 2008

  Topcattips rated and commented on this recipe

  

  I make a christmas cake every year but have always stuck to a tried and tested recipe handed down from my late mother. When I saw this recipe in the Good Food Magazine as we are all ginger lovers I decided to try something different this year. Instead of using Just the raisins, currants & sultanas, I made up the same weight of fruit with a mix of large golden raisins, stoned raisins, sultanas, glace fruit & cherries. What a hit! Everybody loved it! My husband so much so that he's asked if I'd make it again without the marzipan and icing as a fruit cake for his lunchbox!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• mcauley

  31 January 2008

  mcauley commented on this recipe

  This was the nicest Christmas I have every made or indeed tasted. I didn't adapt or change anything about the recipe (which is unusual for me). I have printed off copies of the recipe and given it to some of my friends. I will certainly use it again next Christmas. Sylvia Campbell

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• flossy1976

  10 June 2008

  flossy1976 commented on this recipe

  I madde this cake and the aroma was gorgeous. THe cake was lovely and moist and made a change from some of the heavy fruit cakes.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Soonick

  02 July 2008

  Soonick commented on this recipe

  This is a real treat for those of us who enjoy a moist fruit cake and the ginger gives it added punch!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Ray

  25 September 2008

  Ray rated and commented on this recipe

  

  A really lovely cake... ginger is one of my favourite flavours and this certainly doesn't disappoint. There are only two of us here so the cake lasted a couple of months and only improved with keeping in fact the flavour deepened and the cake got juicier and more flavoursome - I'll definitely be making this one again!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Helen Prince

  30 October 2008

  Helen Prince commented on this recipe

  Having always bought a shop made cake I decided last year to make this one, am so pleased I did! It was easy to make and tasted delicious with the orange marzipan. Will be making this one again for Christmas 2008, everybody loved it.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• MPotter

  31 October 2008

  MPotter commented on this recipe

  Lovely light fruit cake, not very gingery though but will definately make agian.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• marie northants

  02 November 2008

  marie northants commented on this recipe

  this is the second year i have used this recipe, i love it because it adds a twist on tradition, family members have put in there orders as early as last christmas for this year!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Samantha

  09 November 2008

  Samantha commented on this recipe

  This cake is lovely, and the first time i ever made my own! Good job i enjoyed making it because i ended up making 3 for family members!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Nici Smith

  14 November 2008

  Nici Smith commented on this recipe

  Lovely cake I make two a month one for my parents and one for our house. Very easy to make and light to taste. I make this without sugar for my dad who is diabetic.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Laura P

  16 November 2008

  Laura P commented on this recipe

  Out of this world! Really moist and light cake, all the family loved it!! I have to make another now for Christmas!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/4825/

Your binder

• Register
• Sign in
• More info

Save your favourite recipes; add, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 350g raisins
• 125g currants
• 125g sultanas
• 200ml ginger wine , plus 4tbsp
• 200g butter , softened, plus extra for greasing
• 200g dark muscovado sugar
• 4 eggs
• 200g plain flour
• 50g ground almonds
• ½ tsp mixed spice
• 1 tsp ground ginger
• 1 tsp freshly grated root ginger
• 1 tbsp treacle

Search Good Food

Keywords

Filter search

Recipes All this site The web

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Cuts in 12 slices

Preperation and cooking times

Prep 20 mins

Cook min 2 hrs 30 mins

Plus overnight soaking

Ingredients

• 350g raisins
• 125g currants
• 125g sultanas
• 200ml ginger wine , plus 4tbsp
• 200g butter , softened, plus extra for greasing
• 200g dark muscovado sugar
• 4 eggs
• 200g plain flour
• 50g ground almonds
• ½ tsp mixed spice
• 1 tsp ground ginger
• 1 tsp freshly grated root ginger
• 1 tbsp treacle

Per serving

470 kcalories, protein 6g, carbohydrate 67g, fat 19 g, saturated fat 10g, fibre 2g, salt 0.42 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.