Gingery Christmas cake

Gingery Christmas cake

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(25 ratings)

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Cooking time

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

Skill level

Easy

Servings

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

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
470
protein
6g
carbs
67g
fat
19g
saturates
10g
fibre
2g
sugar
54g
salt
0.42g

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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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.

Recipe from Good Food magazine, November 2007

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Comments

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marieelizabeth's picture

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!!

mpotter's picture

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

princessnell's picture

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.

artyray's picture
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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!

soonick's picture

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

fran2478's picture

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.

fordbell's picture

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

topcatsecretary's picture
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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!

gibsa06's picture

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.

helenyounger's picture

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

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

clareevans's picture

delicious and so easy, would definitely make again!

taggartm's picture

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!).

jooshea's picture
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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.

vickifairs's picture

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

jul34es's picture

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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