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.

Try 3 issues of Good Food magazine for £3 - subscribe now!

Latest comments and suggestions

Results 41-54

  • Binder photo jinjerine

    23 October 2011

    jinjerine rated this recipe

    5 stars

    Flag as inappropriate

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

  • Binder photo bev

    20 November 2011

    bev rated and commented on this recipe

    5 stars

    cake made smells wonderfull did read comments and added extra ground ginger and chopped stem ginger and made up fruit weight with raisins sultana and cherries

    Flag as inappropriate

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

  • Binder photo lauranlou

    27 November 2011

    lauranlou commented on this recipe

    cooked this cake last year .... was lovely ..... an its gonna grace our table again ... great cake yummy x

    Flag as inappropriate

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

  • Binder photo ruthiebe

    02 December 2011

    ruthiebe commented on this recipe

    Baked this as a birthday cake for our best man last year as he's a ginger fiend. Am told it disappeared like SNOW OFF A DYKE !

    Flag as inappropriate

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

  • Binder photo Minky

    23 December 2011

    Minky commented on this recipe

    Well, it smells, fantastic, it looks fantastic and.... Didn't have the right type of fruit, so used a mixture of raisins, sultanas and currants, as well as me some mixed fruit. I didn't bother pouring the additonal Ginger Wine over the cake though. Delicious. Not too rich (I loathe traditional Christmas cake), and not too gingery either. Really pleased with this cake.

    Flag as inappropriate

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

  • Binder photo Jen

    04 January 2012

    Jen rated and commented on this recipe

    5 stars

    Ive made this for the last 3 years running it's so delicious! Although this year I left the stem ginger out and added nuts instead as half of my family aren't big fans of ginger. I feed it weekly with ginger wine though and the result is just brilliant. I'll be making this for years I feel!!

    Flag as inappropriate

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

  • Binder photo Laura

    24 October 2012

    Laura commented on this recipe

    I'm in the process of making this cake using the recipe from the magazine, but in there it says 1tbsp freshly grated ginger, on here it says 1tsp and now I don't know how much to put in :(

    Flag as inappropriate

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

  • Binder photo Valerie

    02 November 2012

    Valerie commented on this recipe

    I've made an 8" round cake and 2 x 4" round cakes and 1 x 6" square the 8" I have adapted slightly omitted treacle and substituted root ginger with 3 balls of preserved ginger will have to see how they turn out but they are fresh out of the over and I have just skewered and drizzled and they smell luscious If I was just rating from smell it would be 5* but I will wait until xmas when it is decorated and tasted to rate

    Flag as inappropriate

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

  • Binder photo Nicky

    24 November 2012

    Nicky commented on this recipe

    This was my first attempt at making my own Christmas cake last year and it was amazing! Everyone loved it and it turned out beautifully! Just in the process of making it again for this year!

    Flag as inappropriate

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

  • Binder photo Wolfette

    24 November 2012

    Wolfette rated and commented on this recipe

    4 stars

    baked this last night, so we haven't tasted it yet - but the smell in the kitchen was fantastic! Kind of got creative with the dried fruit, as I had 250g of basic "mixed dried fruit" from a supermarket budget range, and 250g of a fancier mixed fruit including dried apricots, sultanas and cranberries - should be interesting.

    Flag as inappropriate

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

  • Binder photo Dianne

    05 December 2012

    Dianne commented on this recipe

    Is the list of ingredients missing Baking Powder? I made this on Monday night, following the recipe to the letter and double checked it, but my cake has not really risen as I'd expected - has anyone else found this? Thanks Di

    Flag as inappropriate

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

  • Binder photo pinkie

    24 December 2012

    pinkie rated and commented on this recipe

    5 stars

    This is absolutely gorgeous. I made it a month ago and fed it ginger wine for a couple of week. Made a square one which I cut into quarters as presents. Very easy to make and one of the most delicious moist Christmas cakes I've ever eaten.

    Flag as inappropriate

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

  • Binder photo Claire Logan

    29 December 2012

    Claire Logan rated and commented on this recipe

    5 stars

    Absolutely delicious, would highly recommend. Lighter than normal Christmas cake and no need to keep adding booze. Would definitely make again next year.

    Flag as inappropriate

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

  • Binder photo Valerie

    30 December 2012

    Valerie rated and commented on this recipe

    5 stars

    YUMMY with the zesty orange marzipan and fondant icing. just enjoyed it with a cup of tea in a china teacup.

    Flag as inappropriate

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

Leave a comment or suggestion

You must sign in or register to leave a comment.

Sign in / Register

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
Print this recipe
Add to your binder

Per serving

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

Advertisement

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.

Follow Good Food

Advertisement

All about Good Food

Magazine

Good Food Magazine

Subscribe to Good Food magazine - enjoy 100+ triple-tested recipes delivered to your door, every month.

Order today, and receive your first 3 issues for just £3

On TV

Foodie TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk.

Good Food Apps

Good Food Apps

For Good Food on the go, download our apps to your phone or portable device.
Find out more here

Buy ingredients

With just one click, the full list of recipe ingredients will be put into a basket at your choice of provider. Choose from:

mySupermarket Compare prices and choose a retailer you wish to buy them from.

Ocado Let Ocado deliver all you need for this recipe, right to your door

Tesco Buy all the ingredients from our recipes through your Tesco online shop.

new

Asda Shop with Asda? You can now buy ingredients for our recipes via your Asda online shop.

In association with the above providers. Terms and conditions apply.

Close