Christmas Cake With a Twist

  • Total Time

    2h 30m
    • Prep Time

      1h 0m
    • Bake Time

      1h 30m
  • Serves


  • Skill Level

  • 0 Reviews

    No ratings yet


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.


  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.

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

  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.

  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. 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. 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.

  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. 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.

  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.

Let's Bake

The easiest way to follow a recipe


  1. Unfortunately there are no reviews for this recipe yet!

Leave Your Thoughts

Unfortunately reviews are not permitted to non-registered users.

Please to leave your review or ask us a question.

Recipe Alternatives

Register with to:

  1. Get free entry in to our regular competitions
  2. Have a chance to become our baker of the month
  3. Help other bakers by rating and reviewing recipes
First Name
Last name
Date of birth

How we use your information

Treating your personal data with care is important to us. If you’d like to know how we use your personal data, including how we personalise our communications to you please see our Privacy Policy

Enter your login details:

We use cookies to provide you with the best browsing experience. By continuing to use this site you are agreeing to our use of cookies. To find out more, please read our cookie policy.

At Baking Mad we love cookies. We even place them on your computer. These ones don't contain chocolate chips, but they do allow us to provide you with the best experience. By continuing to use this site you are agreeing to our use of cookies. To find out more, please read our cookie policy. To bake some of your own, visit our cookie recipes page!