Whisky, fig and ginger Christmas cake
- November 2017
- Serves 14
- Hands-on time 55 min, oven time 3 hours 45 min, plus overnight soaking
“This cake is on the lighter side, but bursting with boozy soaked fruit (whisky is my preference). As with any rich fruitcake, it improves with age.” – Debbie Major.
- 27.3g (9.4g saturated)
- 54.6g (40.3g sugars)
The cake is great on its own but if you want to marzipan and ice it, that will work well, too.
Make the cake at least 4 weeks (and up to 3 months) ahead. Take out of the baking tin and cover with non-stick baking paper, then foil. Store in an airtight tin in a cool, dark place.
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