Christmas Cake with a twist…


Christmas Cake with a twist…

A decadent chocolate and rich fruit combined with a little Scandi twist.

The result is a modern Christmas cake which retains the fruity and rich traditional flavours, but rounds it off with warm chocolate tones and a little tang of Scandinavian berries.


300 grams prunes
100 grams raisins
150 grams currants
50 grams piece candied orange peel
50 grams sultanas
100 gram dried blueberries
100 gram dried lingonberries (can be substituted for cranberries – unsweetened)
175 grams soft butter (or butter alternative – not spreadable)
100 gram sugar
75 gram muscovado sugar
60 ml runny honey
60 ml golden syrup
60 ml maple syrup
65 ml port
65 ml dark rum
Zest and juice of 3 oranges
1 tsp spice – made up of cinnamon, ginger, cloves, aniseed and nutmeg
4 tbsp cocoa powder
3 large eggs – beaten
150 gram gluten-free self raising flour
75 grams ground almond
1 cup coarsely chopped dark chocolate
1/4 tsp gluten-free baking soda
1/4 tsp bicarbonate of soda
Lingonberry jam to baste before frosting
Homemade marzipan (recipe below)
Fondant icing


Preheat the oven to 150˚C / 300˚F.

Line a 20 cm cake tin with high edges in a double layer of baking paper. The baking paper should stick up taller than the tin.

Put the mixed fruit, butter, sugar, honey, syrup and maple syrup, port and rum, orange juice and zests, spice and cocoa into a large saucepan and bring to the boil on medium to low heat. Stir constantly until the butter has melted, then let simmer for 10 minutes. Remove from the heat and leave to cool down for about half an hour (or longer).

Once it has cooled down you first add the chocolate, then the beaten eggs, flour, baking powder, bicarbonate of soda and ground almonds. Stir thoroughly but gently.

Pour the mixture into the lined tin. Place in the oven on the second to lower rack, and bake for 1¾–2 hours.

The cake is ready when the top is firm and shiny, but the centre will still be a bit gooey if you stick a skewer through it.

Let the cake cool in the tin before you remove it. If you want to store it straight away then don’t remove the baking paper! The cake will keep for several month left in the baking paper, with an additional double layer wrapped around it, secured with string and stored inside an air tight cake tin.

To decorate you will need marzipan and fondant icing

Tip! -If want to keep it easy, you can skip the marzipan and fondant and just add a rough coating of royal icing for a snowy look or simply dust with icing sugar and add a sprig of holly to the top.

To make your own marzipan…


225 grams of blanched almonds
175 grams of icing sugar
3-4 tbsp of egg white


Add the almonds a few at a time to a rotary mill with a fine blade and grate.

Sift the icing sugar into the almonds, and add the egg whites. Work the mixture into a dough using your hands.

Wrap in cling-film, and let it rest in your pantry for a couple of days. Do not store in the fridge.

Roll out the marzipan using a rolling-pin and icing sugar instead of flour.


To decorate the cake; warm the lingonberry jam in a saucepan over a low heat until it has softened and has a syrup like consistency. With a silicone brush, baste the jam over the cake in two-three layers, before you roll on the marzipan and smooth. Follow with the fondant.

Make ahead and  store

You can make this cake several months before Christmas and store wrapped in the backing parchment in an airtight tin. To keep the cake moist it is recommended to “feed” it once a week by piercing the top with a skewer in several spots and pour over a few spoonful's of  port and rum.

You can freeze it before it has been iced but once iced, the cake can be stored in a cool dry place for a few weeks.

Got leftovers?

You can use cake leftovers to make other delicious treats, such as our Christmas Pudding Ice Cream.

Products Used

Classic Collection Mechanical Kitchen Scale
Non-Stick 20cm Loose Base Deep Cake Pan
Non-Stick Heavy Duty 20cm Saucepan
Large Silicone Covered Cooking Spoon
KitchenCraft Stainless Steel Rotary Grater With One Drum
KitchenCraft Tinned 20cm Round Sieve
Sweetly Does It Large Non-Stick Rolling Pin
KitchenCraft Silicone Pastry / Basting Brush
Sweetly Does It Icing Smoother