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 eggs



    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, questions and tips

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27th Dec, 2010
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.
22nd Dec, 2010
Really moist, flavoursome and tasty
spottycups's picture
28th Nov, 2010
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!
14th Nov, 2010
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.
16th Oct, 2010
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?
20th Sep, 2010
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!
2nd May, 2010
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.
4th Oct, 2009
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.
19th Jan, 2009
Was Really lovely - a nice change from the normal christmas cake. I will defo make this again. Infact it has been requested!
3rd Jan, 2009
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.


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