Christmas cake seems to be one of those things that you either love or hate. For me – it is definitely a love thing and I could eat it all year round! Although to be honest I’d probably be happy with any old fruit cake, as I’m not too fussed by marzipan or the icing.
This year I have made a Christmas cake using a recipe sent to me by Opies. Opies have a huge range of products ranging from cocktail items to fruit compotes and different forms of ginger. They come in lovely jars and would make great additions for Christmas Hampers.
If you want to make their ginger Christmas cake too then just follow the recipe below – it really is easy!
- 75ml Ginger Wine plus extra for ‘feeding’
- 200g Opies Crystallised Stem Ginger roughly chopped
- 200g Currants
- 50g Opies Cocktail Cherries roughly chopped
- 200g Dark Muscovado Sugar
- 200g Softened Unsalted Butter
- 280g Opies Stem Ginger in Syrup
- 3 Medium Free Range Eggs
- 250g Self Raising Flour
- 1 tablespoon Ground Mixed Spice
- Grease and line the bottom and sides of a 15cm/6inch cake tin, And then wrap it in newspaper. Place a slim wad of newspaper on the shelf of your oven shelf to sit the cake on too to protect it whist baking.
- At least a couple hours before (or ideally the night before – the longer ahead of baking that you do this the better it will turn out) place the chopped stem ginger, currants and ginger wine into a bowl. Cover and allow to soak.
- Set the oven to 150C oven, 140C fan
- In a large bowl, place the softened unsalted butter and dark muscovado sugar. Cream together until light and fluffy. (Tip – using an electric hand mixer makes this a lot easier)
- Whisk the eggs together, and add to the butter and sugar mixture a tablespoon at a time, beating well in between additions.
- Rinse the cherries in water – dry with kitchen paper and add to the weighed flour, this will stop them sinking to the bottom of the cake.
- Pour 20g of the syrup from the Stem Ginger Jar and set to one side. (You will need this to spread over the cake after baking). Place the rest of the jar – syrup and Stem Ginger pieces into a food processor or blender and whizz until you have a puree. (It doesn’t have to be exceptionally smooth.)
- Then gently fold in the flour and chopped cherries, the mixed spice, then the soaked fruit and Crystallised Stem Ginger and lastly the pureed stem ginger in syrup.
- Scoop the mix into the prepared tin, smooth the surface and place on the newspaper in the preheated oven. Bake for 2 hours.
- Remove from oven and allow to cool in the tin for around 15 minutes, then turn out onto a cooling rack to cool completely.
- You can then ‘feed’ your cake with extra booze should you choose to. Create tiny holes in the top with a tooth-pick and weekly, drizzle a couple of tablespoons full of Ginger wine into the holes. Wrap between feeds and keep in a cool place.
What you do next is up to you! You can cover it in marzipan and royal icing, or do what I did and create a glaze with the left over syrup from the stem ginger, some sugar and some ginger wine. We then decorated the top with nuts, cranberries and more crystallised stem ginger.
We were sent the recipe and a variety of Opies products in exchange to trying out the products. All opinions are my own.
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