Gingery Christmas cake

Gingery Christmas cake

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(27 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 a dairy product made from separating whole milk or cream into fat and…

  • 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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17th Jan, 2014
Made this for Christmas and got lots of comments on how good it was. Very easy to make and really nice change from more traditional fruit cakes
5th Nov, 2013
This cake is fab!! Ive used this recipe not just at christmas but for a fruit wedding cake and it's great, but i always use sultanas, dates and apricots. Works well as cupcakes too. I do however soak my fruits for at least 24 hours for extra flavour.
30th Oct, 2013
I should have mentioned that I also included about 100g of finely diced glace ginger. Even with that, the cake still isn't dominated by ginger: it's surprisingly subtle.
30th Oct, 2013
This is a really lovely cake. This year I wanted my Christmas Cake to be a little lighter (in colour) than my usual recipe, so I chose this one and substituted brown sugar for golden castor sugar. I added plenty of finely diced top-quality dried peaches to the fruit mixture and soaked all of it in the ginger wine for a week. I more or less doubled the recipe, and it made 2 lovely deep cakes with enough batter left over to make a small 'test loaf'. The cakes came out of the oven moist, golden and fragrant and once it was cool enough to eat, the 'tester' lasted about 5 minutes. The other two are nestled at the back of the pantry and I can't wait to bring them out at Christmas. I'm seriously considering making another 3 or 4 to give away as gifts.
9th Aug, 2013
A fantastic alternative to the traditional Christmas cake. A much lighter cake ad wonderfully spiced. I now use this recipe each year
18th Jul, 2013
This was my 1st time baking a Christmas fruit cake .. used brandy instead of ginger wine.wat ever dry fuits i had (currants,raisins,mixed fruit) totaling the weight used in d recipe.didnt have treacle .it came out very moist .. coudnt wait to taste it had a slice after 2 days of baking.will keep it longer now .for a week or more ..before eating..thank u soo much for a fabulous cake..Tip:i did put a bowl of water below the cake pan while baking to prevent it from drying..
30th Dec, 2012
YUMMY with the zesty orange marzipan and fondant icing. just enjoyed it with a cup of tea in a china teacup.
29th Dec, 2012
Absolutely delicious, would highly recommend. Lighter than normal Christmas cake and no need to keep adding booze. Would definitely make again next year.
princessdaisy's picture
24th Dec, 2012
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.
5th Dec, 2012
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


25th Oct, 2013
Hi, I have made this cake for a few years for family and friends and I've started preparing for this years batch. Has the recipe changed since last year? Maria
princessdaisy's picture
23rd Nov, 2013
This was such a success last year I'm making it again. I've tweaked it a bit though. I've used half wholemeal half white flour and added some crystallised ginger, and it's syrup. I shall spike the cake with ginger wine too. I did that last year and it enhanced the gingeriness (is that a word?) without making it heavy.
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