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White Christmas cake topped with white icing stars. Tried & Tested

White Christmas cake

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2 stars based on 11 ratings

Traditional Christmas cake with a twist.  This sumptuous yet easy Christmas cake is soaked with ginger wine and studded with fruit – the whole family is sure to love it.  This recipe first featured in Good Housekeeping Christmas Cookbook 2010.

Key Information

  • Prep:
  • Bake:
  • Serves:16
  • Skill level:easy

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Ingredients

For the cake

  • 700g 24¾ oz Dried mixed fruits
  • 200g 7⅛ oz Glacé cherries Glacé cherries
  • 50g 1⅞ oz Stem ginger finely chopped
  • 100ml 3½ fl oz Ginger wine plus extra to drizzle
  • 175g 6¼ oz Butter (unsalted) softened, plus extra to grease
  • 175g 6¼ oz Unrefined dark muscovado sugar (we use Billington's) Unrefined dark muscovado sugar
  • 3 3 Egg(s) (free range)
  • 175g 6¼ oz Plain white flour (we use Allinson) Plain white flour
  • 1tsp 1tsp Mixed spice
  • 75g 2¾ oz Walnuts roughly chopped

For the decoration

  • 4tbsp 4tbsp Apricot jam warmed
  • 400g 14⅛ oz Marzipan
  • 450g 16 oz White sugar paste icing

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Put the dried fruit, cherries and ginger into a bowl. Warm the ginger wine in a small pan and pour over the fruit. Set aside.

    Ingredients for this step

    • 700g 24¾ oz Dried mixed fruits
    • 200g 7⅛ oz Glacé cherries Glacé cherries
    • 50g 1⅞ oz Stem ginger finely chopped
    • 100ml 3½ fl oz Ginger wine plus extra to drizzle
  2. Classic mode Step 2

    Preheat the oven to 160°C (fan 140°C, gas mark 3). Grease and double-line a 20.5cm (8inch) cake tin with greaseproof paper. Wrap a double layer of greaseproof paper around the outside of the tin, secure with string, making sure the paper comes at least 5 cm (2 inch) above the top of the tin. This will stop the cake from burning.

  3. Classic mode Step 3

    Put the butter and sugar into a large bowl and beat together until light and creamy, about 5 minutes.

    Ingredients for this step

    • 175g 6¼ oz Butter (unsalted) softened, plus extra to grease
    • 175g 6¼ oz Unrefined dark muscovado sugar (we use Billington's) Unrefined dark muscovado sugar
  4. Classic mode Step 4

    Gradually beat in the eggs. Fold in the flour, mixed spice, walnuts and soaked fruit, plus any liquid left in the fruit bowl.

    Ingredients for this step

    • 3 3 Egg(s) (free range)
    • 175g 6¼ oz Plain white flour (we use Allinson) Plain white flour
    • 1tsp 1tsp Mixed spice
    • 75g 2¾ oz Walnuts roughly chopped
  5. Classic mode Step 5

    Spoon the mixture into the tin and cook for 3 hours or until a skewer inserted into the centre comes out clean. If the cake starts to brown too quickly, cover the top with baking parchment.

  6. Classic mode Step 6

    Leave cake to cool in tin for 10 minutes, then take out and cool completely on a wire rack, leaving the greaseproof paper wrapped around the outside of the cake.

  7. Classic mode Step 7

    To store, wrap a few layers of clingfilm around the cooled cake in its paper, then cover with foil. Store in an airtight container in a cool place for up to two months. If you like, prick the cake a few times with a skewer and pour over extra ginger wine every week. Re-wrap and store as before.

  8. Classic mode Step 8

    To ice, warm the apricot glaze and brush all over cake.

    Ingredients for this step

    • 4tbsp 4tbsp Apricot jam warmed
  9. Classic mode Step 9

    Roll out the marzipan, and use to cover the cake according to pack instructions. Trim off any excess. Dab marzipan with cooled boiled water from the kettle.

    Ingredients for this step

    • 400g 14⅛ oz Marzipan
  10. Classic mode Step 10

    Roll out the icing and use to cover the cake according to pack instructions. Trim off excess and use to decorate cake as in the picture.

    Ingredients for this step

    • 450g 16 oz White sugar paste icing