Gingery Christmas cake
See this recipe step by step

Gingery Christmas cake

A good glug of ginger wine makes this cake a little different from the norm. It's also lighter than its predecessors, so you can have two pieces!

Difficulty and servings

Easy

Cuts in 12 slices

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 2 hrs 30 mins

Plus overnight soaking
Freezable

Method

  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.
Try

Emma says...

I love fruitcakes, but after a day of indulgence I often find that they are a bit heavy come Christmas teatime. This cake is lovely and moist, but I've made it a bit lighter than usual and, drawing inspiration from parkin, the famous Yorkshire cake, I've added plenty of gingery flavour, which gives it a spicy touch. Guaranteed to brighten up a cold winter's day!

Per serving

470 kcalories, protein 6g, carbohydrate 67g, fat 19 g, saturated fat 10g, fibre 2g, sugar 54g, salt 0.42 g

Recipe from Good Food magazine, November 2007.

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Latest comments and suggestions

Results 1-20

  • Binder photo 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.

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  • Binder photo 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.

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  • Binder photo Jo

    12 December 2007

    Jo rated and commented on this recipe

    4 stars

    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.

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  • Binder photo 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!).

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  • Binder photo Clare

    01 January 2008

    Clare commented on this recipe

    delicious and so easy, would definitely make again!

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  • Binder photo Wendy

    03 January 2008

    Wendy rated and commented on this recipe

    5 stars

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

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  • Binder photo 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

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  • Binder photo 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.

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  • Binder photo Topcattips

    29 January 2008

    Topcattips rated and commented on this recipe

    4 stars

    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!

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  • Binder photo 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

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  • Binder photo Frances76

    10 June 2008

    Frances76 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.

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  • Binder photo 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!

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  • Binder photo Ray

    25 September 2008

    Ray rated and commented on this recipe

    5 stars

    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!

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  • Binder photo 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.

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  • Binder photo MPotter

    31 October 2008

    MPotter commented on this recipe

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

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  • Binder photo 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!!

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  • Binder photo 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!!

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  • Binder photo 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.

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  • Binder photo 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!

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  • Binder photo Andreeyah

    24 November 2008

    Andreeyah commented on this recipe

    Only just started soaking the fruit and already this smells gorgeous!!! Have used the right amount of fruit but different types as only had raisins and mixed dried fruit so hopefully it will still be fab x x x

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Difficulty and servings

Easy

Cuts in 12 slices

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 2 hrs 30 mins

Plus overnight soaking
Freezable

Packed with fruit

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
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Per serving

470 kcalories, protein 6g, carbohydrate 67g, fat 19 g, saturated fat 10g, fibre 2g, sugar 54g, salt 0.42 g

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