Christmas Eve Christmas Cake

Name: Christmas Eve Christmas Cake
Cuisine: British
Ingredients: icing sugar, for dusting; 1 teaspoon whisky, brandy or rum; Cinnamon sticks, holly leaves and a ribbon; 300 g (10½ oz) icing; 300 g (10½ oz) marzipan; 1 teaspoon whisky, brandy or rum; 1 teaspoon whisky, brandy or rum; 50 g (1¾ oz) ground almonds; 3 tablespoons marmalade; 2 oranges, finely zested; 2 lemons, finely zested; 4 eggs; 2 tablespoons milk; 200 g (7 oz) softened butter; 200 g (7 oz) soft light brown sugar; 2 teaspoons baking powder; 2 teaspoons mixed spice; 2 tablespoons marmalade; 300 g (10½ oz) plain flour; 50 g (1¾ oz) dried mixed peel; 100 g (3½ oz) glacé cherries; 200 g (7 oz) sultanas; 200 g (7 oz) currants; 150 g (5 oz) raisins; 150 g (5 oz) stem ginger, plus 100 ml (⅓ cup + 1 tablespoon) ginger syrup from the jar; 150 g (5 oz) stem ginger, plus 100 ml (⅓ cup + 1 tablespoon) ginger syrup from the jar; 150 ml (½ cup + 2 tablespoons) whisky or brandy; 150 ml (½ cup + 2 tablespoons) whisky or brandy

Preparation info

Difficulty
Easy

Appears in

My Scottish Island Kitchen

By Coinneach MacLeod

Published 2022

About

Traditionally you would start making your Christmas Cake before Halloween, allowing it to mature by feeding it with a dram of whisky every week. This ginger and marmalade Christmas cake can be made last minute – and your guests will never know! This rustic decoration with cinnamon sticks, holly and a Christmas tree bauble brings a lovely homemade look to the bake.

Ingredients

Europe
United Kingdom
Scottish
Cake
Vegetarian
Scotland

Ingredients

Method