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A christmas cake covered in brown buttercream Tried & Tested

Christmas cake with a twist

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3.667 stars based on 6 ratings

Baked in a 15cm cake tin, this cake has height and looks wonderfully dramatic when decorated! Our special ingredient is unrefined dark muscovado which adds a richness to this festive bake.

Key Information

  • Prep:
  • Bake:
  • Serves:20
  • Skill level:medium

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Ingredients

For the cake

  • 250g 8⅞ oz Dried mixed fruits
  • 150ml 5⅛ fl oz Ginger wine
  • 250g 8⅞ oz Butter (unsalted)
  • 225g 8 oz Unrefined dark muscovado sugar (we use Billington's) Unrefined dark muscovado sugar
  • 3 3 Egg(s) (free range) medium
  • 250g 8⅞ oz Self-raising white flour (we use Allinson) Self-raising white flour
  • 1tbsp 1tbsp Mixed spice

For the decoration

  • 4tbsp 4tbsp Apricot glaze
  • 500g 17⅝ oz Marzipan
  • 3 3 Egg white(s) (free range)
  • 1tsp 1tsp Glycerine
  • 500g 17⅝ oz Unrefined golden icing sugar (we use Billington's) Unrefined golden icing sugar

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Put the dried fruit into a bowl . Add the ginger wine and stir everything together. Cover with cling or place in a sealed container for up to a week.

    Ingredients for this step

    • 250g 8⅞ oz Dried mixed fruits
    • 150ml 5⅛ fl oz Ginger wine
  2. Classic mode Step 2

    Grease and line the base and sides of a 15cm (6in) cake tin. Preheat the oven to 180°C (fan 160°C, gas mark 4).

  3. Classic mode Step 3

    Put the butter and sugar into a bowl and cream together with a hand held mixer until light and fluffy.

    Ingredients for this step

  4. Classic mode Step 4

    Gradually add the eggs a little at a time, adding 2 tbsp of flour to stop the mixture curdling. Sift in the remaining flour and mixed spice, then fold in.

    Ingredients for this step

    • 3 3 Egg(s) (free range) medium
    • 250g 8⅞ oz Self-raising white flour (we use Allinson) Self-raising white flour
    • 1tbsp 1tbsp Mixed spice
  5. Classic mode Step 5

    Put half the macerated fruit into a processor and whizz until it’s smooth Add to the flour with the rest of the fruit and boozy liquid. Fold everything together.

  6. Classic mode Step 6

    Spoon into prepared tin, smoothing over the surface, leaving a slight dip in the surface. Bake for 1 ½ hours. Cool in the tin.

  7. Classic mode Step 7

    Turn the cake onto serving plate or board and peel away the lining paper. Brush the top and sides of the cake with apricot glaze.

    Ingredients for this step

    • 4tbsp 4tbsp Apricot glaze
  8. Classic mode Step 8

    Roll out the marzipan on a sheet of baking parchment to a 25cm / 10inch circle. Lift up the paper and upturn the marzipan, positioning it centrally. Peel away the paper, then gently press and smooth the marzipan around the top and sides of the cake with the palm of your hand. Trim off excess marzipan around the base of the cake.

  9. Classic mode Step 9

    Put the egg whites into a large bowl and gradually beat in the icing sugar (with a wooden spoon or in a free standing electric mixer) until it¹s a stiff mixture. Add the glycerine.

    Ingredients for this step

    • 3 3 Egg white(s) (free range)
    • 500g 17⅝ oz Unrefined golden icing sugar (we use Billington's) Unrefined golden icing sugar
    • 1tsp 1tsp Glycerine
  10. Classic mode Step 10

    Use a palette knife to spread the icing over the top of the cake, smoothing and peaking. Now spread the cake smoothly over the sides of the cake.