White Christmas Cake


  • 115g Glace Cherries
  • 115g Glace Pineapple
  • 115g Glace Crystallised Ginger
  • 115g Sultanas
  • 115g Raisins or Chopped Peel
  • 115g Walnuts, Chopped
  • 3 tbsp Brandy
  • 250g Butter
  • 250g Caster Sugar
  • 4 large Eggs
  • 350g Plain Flour
  • 115g Walnuts, Chopped
  • Apricot Glaze (see below)
  • Marzipan to cover- 500g
  • White Sugar Paste to cover - 500g, more will be needed for additional decoration
  • Royal Icing if used (see below)


  1. Wash the syrupy coating from the cherries, pineapple and ginger in warm water and pat dry.
  2. Cut cherries in half and coarsely chop pineapple and ginger. Soak with the sultanas, raisins or chopped peel in brandy.
  3. Cream the butter and sugar until light. Beat in the eggs.
  4. Fold in half the flour, soaked fruits and any liquid with the walnuts. Fold in the remaining flour.
  5. Spoon into a greased and lined 18cm round deep tin. Slightly hollow out the centre.
  6. Bake at 150C, Gas mark 1 for 2 3/4 hrs. It is ready when a skewer comes out clean.
  7. Allow cooling then carefully turn out of the tin.
  8. When completely cold marzipan the cake, if liked.
  9. After at least 1 day the cake may be iced and decorated.
Apricot Glaze
  1. 200g apricot jam.
  2. 3 tbsp water.
  3. Heat the jam and water gently until dissolved. Sieve and return to saucepan.
  4. Add a squeeze of lemon juice.
  5. Bring to the boil and simmer until syrupy.
  6. Use hot, brushing onto the cake. Store in a refrigerator - it will keep for several months.
Royal icing
  1. 400g sieved Icing Sugar.
  2. 12g Meriwhite or Pure Albumen (1½ - 2 level scoops/tbsp).
  3. If using egg white use 2 large egg whites sieved.
  4. 2 fl oz. (or 4 tbsp) water.
  5. Do not add too much liquid to begin with - more water can be added if necessary.
  6. For soft cutting icing put 1 or 2 tsp of glycerine in the above. Never use glycerine for piping or runout work. It is essential in preparing to make royal icing that all utensils are clean and free from grease.  Grease prevents adequate aeration of the sugar and results in icing which is heavy (or dead) in character and is difficult to pipe and obtain good clear work.
  7. If using pure albumen, soak the albumen in the water for approx. 6 hours or overnight. Sieve into the sugar and incorporate by hand before switching mixer to the slowest speed. Mix for 6 - 8 mins until white and full but not too aerated.
  8. Meriwhite can either be sieved dry into sugar or dissolved in water then added to the sugar - beat as above. The result is a slightly whiter icing than if using pure albumen.
  9. Store icing in an airtight container.