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Christmas Cake With A Twist

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Published: 5 Dec 2012      

1 hour


250 grams                     Mixed Dried Fruit          

150 ml                          Ginger Wine     

250 grams                     Butter  

225 grams                     Dark Muscovado           

3                                  Eggs Medium sized      

250 grams                     Self Raising Flour          

1 tbsp                           Ground mixed spice


Additional Ingredients:

4 tbsp                           Apricot Glaze   

500 grams                     Marzipan

3                                  Free Range Eggs Whites           

1 tsp                             Glycerine

500 grams                     Golden Icing Sugar sifted

How to make Christmas Cake with a Twist

  • 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.(you can use leave over night if pressed for time)
  • Grease and line the base and sides of a 15cm (6in) cake tin.
  • Preheat the oven to 180°C / fan 160°C / gas 4.
  • Put the butter and sugar into a bowl and cream together with a hand held mixer until light and fluffy.
  • Gradually add the eggs a little at a time, adding 2tbsp of flour to stop the mixture curdling.
  • Sift in the remaining flour and mixed spice, then fold in.
  • 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. Spoon into prepared tin, smoothing over the surface, leaving a slight dip in the surface.
  • Bake for 1 ½ hours.
  • Cool in the tin.
  • 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.
  • 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.
  • 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.
  • Use a palette knife to spread the icing over the top of the cake, smoothing and peaking.