¾ cup (6fl oz/175ml) rum

1 cup (4.5oz/125g) raisins

¾ cup (3oz/70g) currants

⅓ cup (2oz/50g) chopped dates

⅓ cup (2oz/50g) candied peel (citrus fruits)

⅓ cup (2oz/50g) dried sour cherries

½ cup (3oz/75g) whole walnuts

½ cup (3oz/75g) flaked almonds

⅓ cup (2oz/50g) whole hazelnuts

½ cup + 2 tsp (4.5oz/125g) unsalted butter

⅓ cup (2oz/50g) castor sugar

⅔ cup (4oz/100g) plain flour

1 tsp mixed ginger-bread spices

3 large eggs

1 cup (6.2oz/175g) ground almonds

Zest of 1 lemon

1 ¼ cup (16oz/450g) clear honey

2 cups (12oz/300g) Genauva® dark chocolate gems

1 tbsp black treacle


Chocolate roll-out fondant ingredients 

1 gelatine sheet

¼ cup (1.5fl oz/40ml) water

½ cup (3oz/80g) glucose

2 tbsp (1oz/30g) white vegetable fat 1 tbsp of glycerine

1 tsp of vanilla

3 cups (12oz/340g) icing sugar
 2 cups (6oz/190g) cocoa powder

Christmas Cake by Beverley Dunkley

Christmas cakes ideas


  • Place all the ingredients in a bowl and leave to soak for at least one hour.
  • Set the oven to 185°F (140°C). Gently roast all the nuts until light brown.
  • Cream the butter and sugar.
  • Sieve together onto the creamed butter and sugar.
  • Add the eggs to the mixture one at a time, blending all ingredients into a smooth dough.
  • Stir in and add the marinated fruit and roasted nuts.
  • Line a 9in (23cm) round cake tin with greaseproof paper. Pour the cake dough into the tin  and bake for 2 to 2 ½ hours. Cool in the tin. Store wrapped in aluminium foil. 

Chocolate roll-out fondant


  • Soak the gelatine in cold water for 20 minutes. Dissolve the gelatine in the water over a gentle heat.
  • Add and dissolve gently together without overheating. Add.
  • Sieve together. Add a little bit at a time to the cooled liquids.
  • Use straight away or store wrapped in cling film in an airtight container. Knead well before use.


Finishing and presentation

  • Cover the cake with marzipan.
  • Coat the cake with the chocolate roll-out fondant.
  • In advance make some chocolate leaves: temper extra-dark, dark and milk Genauva®chocolate gemsTM, mold leaves and before they are set sprinkle with chopped dried fruits and nuts.

  • Mold a ribbon by pre-cutting a transfer into thin strips: Spread tempered chocolate onto the transfer strips and curl around a knifesteel to create the curled ribbon. Place in the fridge for 5 minutes, remove from steel, carefully peel off transfer after 20 minutes. To create the bow spread tempered chocolate onto the strips one at a time and on setting fold together. Again place in the fridge for 5 minutes. After 20 minutes carefully peel off the transfer.

  • Arrange the chocolate leaves on the cake in a wheat sheaf design attaching with tempered chocolate.  
  • Arrange ribbon and attach with tempered chocolate.

Comments, questions and tips

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