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350Total Time
50Prep Time
3Bake Time

White Christmas Cake

  • Vegetarian

About the bake

This White Christmas Cake recipe is a 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.

350Total Time
50Prep Time
3Bake Time


  1. 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.

  2. 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. Step 3:

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

  4. 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.

  5. 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. 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. 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. Step 8:

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

  9. 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.

  10. 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.


  • For The Cake

    • 700g Dried mixed fruits
    • 200g Glacé cherries
    • 50g Stem ginger
    • 100ml Ginger wine
    • 175g Unsalted butter (softened)
    • 175g Billington's Unrefined Dark Muscovado Sugar
    • 3 Free range large eggs
    • 175g Allinson's plain white flour
    • 1 tsp Mixed spice
    • 75g Walnuts (chopped)
  • For The Decoration

    • 4 tbsp Apricot Jam
    • 400g Marzipan
    • 450g White sugar paste icing


  • Cake tin 8in
  • Mixing bowl

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