Gingery Christmas cake

Gingery Christmas cake

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(26 ratings)

Prep: 20 mins Cook: 2 hrs, 30 mins Plus overnight soaking


Cuts in 12 slices
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!

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal470
  • fat19g
  • saturates10g
  • carbs67g
  • sugars54g
  • fibre2g
  • protein6g
  • salt0.42g
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  • 350g raisin
  • 125g currant
  • 125g sultana
  • 200ml ginger wine, plus 4tbsp
  • 200g butter, softened, plus extra for greasing



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 200g dark muscovado sugar
  • 4 egg



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 200g plain flour
  • 50g ground almond
  • ½ tsp mixed spice
  • 1 tsp ground ginger
  • 1 tsp freshly grated root ginger
  • 1 tbsp treacle


  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.

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Comments (56)

talvinderflora-1961's picture

I didin't have any ginger wine so added brandy, I also added 3 teaspoons of fresh ginger instead of 1, everyone enjoyed the gingery Christmas cake. I shall be making this cake again in the year, why wait till christmas. Great recipe.

gurzelwummidge's picture

Really moist, flavoursome and tasty

spottycups's picture

I made this today and it's just out the oven. Smells soooooooo good! Very easy to make too (I've never made a Christmas cake before) so I'm really happy and can't wait to taste it in a couple of weeks!

joannepd's picture

Colette - i marzipanned this cake about a week before Xmas, allowed the marzipan to dry out for about 3 days and then put on the royal icing . Hope this helps.

colettey-betty's picture

This cake is in my oven just now, but I have made it vegan using sunflower spread in place of butter and also egg replacer. Curious to see how it turns out! In the meantime, can anyone offer any tips on when to ice this cake?

nomrsbeeton's picture

made this lovely cake today,added abit more mixed spice and ginger as like that wow flavour,
also made this in a 7" square tin sp i could cut in 2 pieces.
beautiful taste and texture shall use this again!

joannepd's picture

Made this in October and strored until Christmas. Lovely and moist without any additional feeding. Added some crystallized ginger and would add more if I made it again as it really isn't that gingery for my taste.Went well with orange marzipan.

laurao's picture

I've been making this cake for the last couple of years. I always make 3, one for me, one for a friend and one to raffle off at work. I add 2 globes of stem ginger into the fruit and add some chopped glace cherries, dried pineapple and dried apple for extra taste (I reduce the raisins down to change the fruit)

I tend to make the cakes in October and feed them once a week with a mix of ginger wine, stem ginger syrup and spiced rum for a good, moist, spicey cake.

When decorating, I use a ginger conserve instead of apricot jam to give it a tasty zing.

ele-lucy's picture

Was Really lovely - a nice change from the normal christmas cake. I will defo make this again. Infact it has been requested!

leea74's picture

This cake is totally gorgeous however made the fatal mistake of feeding the cake a couple of times with ginger wine (this was NOT recommended by Good Food but my own inititative). When I cut the cake is was almost soggy inside. Luckily noone wanted any on Christmas day itself and after I left it exposed to the air for a day it sorted itself out! DO NOT feed this cake, it really doesnt need it.

vmarshall's picture

This was the first christmas cake i have made and it was gorgeous! I made it as per the recipe and didnt do any extra soaking and it was lovely and moist. I made the orange marzipan to go with it and as a someone who doesn't usually like marzipan i was loving this. The whole family enjoyed it so much that it was all gone by boxing day! i will be making this again next christmas without a doubt!

jevidrian's picture

>I have made this cake for the last 2 christmas its easy to make
light and moist i make it about 6 weeks before then i make the
orange marzipan which is also delicious and then ice it diffrently
each year. With any left over marzipan i cut it into shapes and
coat in chocolate to make effective little sweets

helloknitty's picture

Finally served and tasted the cake tonight. Light and fruity it certainly was but not very gingery at all. Should have added more ground ginger and some stem ginger as suggested above. The cake was moist although I did feed it a couple of tablespoons of ginger wine each week since late November. I think the cake would have been a touch dry if I hadn't added the extra wine. Would be lovely gently warmed and served with some vanilla custard!

kathleenhelen's picture

Lovely moist cake. However I did make a couple of changes as I was doubtful that it would be gingery enough for me. I added 2 tsp of ground ginger instead of one and 50g of chopped stem ginger.

andreeyah's picture

I'm definately going to be 'feeding' a bit more ginger wine up until Christmas!! I normally make a traditional cake and pour brandy on every couple of days!! Keep away from naked flames!! Hehe!!

helloknitty's picture

Made this cake a few days ago and it smells divine. Am now storing it for a party in a few weeks time. Does anyone know whether this cake needs to be 'fed' occasionally with extra ginger wine? Or, perhaps it is moist enough already?

andreeyah's picture

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

moogy00's picture

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

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.

staleybox's picture

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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