Silver Spoon

White Christmas Cake

White Christmas Cake

Recipe Submitted By: bakingmad

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

Preparation Time 30 minutes
Baking Time 3 hours
Portions 16 slices
Skill Level Easy
Average Rating 4 stars
 

White Christmas Cake Ingredients

700 grams Mixed Dried Fruit, sultanas, currants and raisins
200 grams Natural Glace Cherries (Billington's) rinsed and halved Natural Glace Cherries (Billington's)
50 grams Stem Ginger, finely chopped
100 ml Ginger Wine, plus extra to drizzle
175 grams Butter softened, plus extra to grease
175 grams Dark Muscovado Sugar (Billington's) Dark Muscovado Sugar (Billington's)
3 Happy Eggs medium, beaten Happy Eggs
175 grams Plain White Flour (Allinson Nature Friendly) Plain White Flour (Allinson Nature Friendly)
1 tsp Mixed Spice
75 grams Walnuts roughly chopped
measurement converter send to mobile
 

Additional Ingredients

4 tbsp Apricot Glaze, warmed
400 grams Finest Quality Marzipan Ready to Roll (Silver Spoon Create) Finest Quality Marzipan Ready to Roll (Silver Spoon Create)
450 grams Ready Rolled White Icing (Silver Spoon Create) Ready Rolled White Icing (Silver Spoon Create)
 

This recipe uses

  • Natural Glace Cherries (Billington's)
  • Dark Muscovado Sugar (Billington's)
  • Happy Eggs
  • Plain White Flour (Allinson Nature Friendly)
  • Finest Quality Marzipan Ready to Roll (Silver Spoon Create)
  • Ready Rolled White Icing (Silver Spoon Create)

How to make White Christmas Cake

  • Click on the text to highlight the different stages as you go along,
    or click the button below to enlarge all text
  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. method tip
  2. Meanwhile, preheat oven to 160°C, 140°C fan, 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. method tip
  3. Put the butter and sugar into a large bowl and beat together until light and creamy, about 5 minutes. Gradually beat in the eggs. Fold in the flour, mixed spice, walnuts and soaked fruit, plus any liquid left in the fruit bowl. method tip
  4. 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. method tip
  5. 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. method tip
  6. 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 cake a few times with a skewer and pour over extra ginger wine every week. Rewrap and store as before. method tip
  7. To ice, warm the apricot glaze and brush all over cake. Unroll 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. Unroll the icing and use to cover the cake according to pack instructions. Trim off excess and use to decorate cake as in the picture. method tip
enlarge text
 

Reviews

Read all reviews (1) | Average rating: 4 stars

"Lovely texture, just enough moisture. I\'ve fed it regularly with ginger wine but I can\'t even find a hint of ginger! Nevertheless, it is very good to eat!"

12-12-2010 | Author: Southmag | 4 stars

review this recipe
 

Remember to review this recipe at www.bakingmad.com

Please use this area for notes:

More recipes

Need some baking advice?

Ask our friendly experts

Search our forum, check our FAQs or send us an email.

Help is here »

Where to buy recommended ingredients

Find stores near you that stock the baking
ingredients you need.

Find a stockist »
Nielsen-Massy Fine Vanillas & Flavors

Join the Baking Mad Club

Discounts, competitions, exclusive offers, personalised recipes and lots more.

Join up

Competitions

Win 1 of 25 NEW Silver Spoon Icing Sugar Shakers

Answer this simple question and you could bag yourself 1 of 25 NEW Silver Spoon Icing Sugar Shakers. The easy pour and sprinkle packaging contains the icing sugar you know and love but without the mess, just slide the tab to dust pour or seal.

Click here to enter

Win 1 of 10 sets of Eric Lanlard's new book - Chocolat

Answer this simple question and you could win 1 of 10 copies of Eric Lanlard's new book - Chocolat, and a set of Silver Spoon Create chocolates.

Click here to enter

Win 1 of 25 pairs of tickets to the Cake and Bake Show - London

Answer the question below correctly and you could take a friend along to the fantastic Cake and Bake Show in London on the 13th-15th September.

Click here to enter

Follow us on

View Mobile Site